Combine all the marinade ingredients together. Place chicken breast in a marinading container or in a big bag and pour the marinade over the chicken. Place marinading chicken in the fridge for at least 2 hours. For best flavor marinate overnight.
Make the Chicken
Once the chicken has marinated, remove from the fridge and allow it to sit at room temp for 10 minutes before cooking.
Preheat a skillet that is both stovetop worthy and oven safe over medium to medium-low heat with 2 tablespoons of olive oil. Carefully remove the chicken from the marinade and place it into the hot and ready pan. Be extra careful the oil will be hot and splashbacks can happen.
After cooking for 3-5 minutes or until the first side is browned flip and cook on the other side 1-2 minutes.
Place chopped strawberries in with the chicken and place the skillet in the oven. Cook for 5-10 minutes (really depends on altitude and how thick your chicken breast is)
Once the chicken is done the juices will be clear and the internal temp, when taken with a thermometer, is 165°F remove from the skillet and place on a cutting board allowing it to rest 10 minutes.
Chocolate Strawberry Sauce
Return the skillet with all the juices from the chicken and the strawberries to the stove over medium-low heat add in the balsamic, red wine, and honey. Whisk for 2 minutes then whisk in the chocolate until completely melted. If the sauce seems too thick add in a splash of red wine.
Once the chicken is rested slice into pieces and serve on top of the tortellini or pasta, or plate up the plates separately. Drizzle with the chocolate sauce and serve Chocolate Strawberry Chicken and Tortellini.
Recipe by Messy Cutting Board (www.messycuttingboard.com)
Make sure you #MCBrecipebox or Tag @messycuttingboard