4 (5 ounce) skinless boneless chicken breast cutlets (available at K Bar K Meats at the FRFM)
1 teaspoon salt
1/2 teaspoon black pepper
2 cups hulled diced fresh strawberries (available at La Esperanza Farm)
3 tablespoons balsamic glaze (balsamic vinegar available from Texas Olive Ranch at the FRFM)
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced scallions
1 teaspoon minced jalapeno pepper (available at La Esperanza Farm)
Spray ridged grill pan with nonstick spray and set over medium high heat.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken in pan and grill, turning once, until chicken is cooked through, 8-10 minutes.
Meanwhile to make salsa, combine strawberries, balsamic glaze, basil, scallions, jalapeno, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in medium bowl and stir gently to combine.
Serve chicken with salsa.