1 tablespoon olive oil

2 boneless, skinless chicken breasts

½ teaspoon sea salt

¼ cup strawberry jam

1 tablespoon good quality balsamic vinegar

1 tablespoon water (extra if mixture is too thick)

¼ cup fresh basil leaves, cut into ribbons or finely chopped

2 tablespoons crumbled goat cheese (optional)

¼ cup fresh strawberries, sliced (optional)

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Season the chicken breasts with sea salt on both sides.
Heat olive oil over medium heat in a large skillet. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
In the same skillet, add strawberry jam, balsamic vinegar, and water. Stir well, scraping up any browned bits from the pan. Simmer for 2-3 minutes to thicken. Add more water if necessary to reach the desired sauce consistency.
Return the chicken to the skillet, spoon the strawberry sauce over it, and simmer for 2 minutes to allow the chicken to absorb the sauce.
Sprinkle fresh basil over the chicken, and add crumbled goat cheese and fresh strawberries, if desired. Serve immediately.

Vegetarian Option: Substitute chicken with grilled or pan-seared tofu or tempeh for a plant-based version.

Spicy Kick: Add red pepper flakes to the sauce for a touch of heat.

Cheese Options: If you don’t prefer goat cheese, try feta or mozzarella for a different flavor.