4 boneless, skinless chicken breasts
1 cup balsamic vinegar, divided
salt and pepper
1 pint fresh strawberries, hulled and roughly chopped
4 oz. fresh mozzarella ball (or shredded mozzarella), roughly chopped
1/4 cup chopped fresh basil
Preheat oven to 400 degrees F. Combine chicken breasts and 1/2 cup balsamic in a ziplock bag. Refrigerate for at least 5 minutes, or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake for 30 minutes, or until chicken is cooked through and no longer pink inside.

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