Direction

1. Preheat oven to 375°F (190°C).

2. In a small bowl, mix together the Pimm’s liqueur, olive oil, garlic powder, onion powder, dried thyme, dried basil, salt, and pepper.

3. Place the chicken breasts in a shallow dish or Ziploc bag and pour the Pimm’s marinade over them. Make sure the chicken is well coated. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

4. In a separate bowl, mix together the sliced strawberries, cucumber, and red onion. In a small jar, mix together the balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Shake well to combine. Pour the dressing over the salad and toss to coat.

5. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess liquid. Place the chicken in the skillet and cook for 3-4 minutes on each side, until golden brown.

6. Once the chicken is nicely browned, transfer it to a baking dish. Brush the remaining marinade over the chicken, and bake in the oven for 15-20 minutes, or until the chicken is fully cooked and the juices run clear.

7. Remove the chicken from the oven and let it rest for 5 minutes before serving.

8. To assemble the Pimm’s glazed chicken and strawberry cucumber salad, place a chicken breast on each plate and top it with a generous spoonful of the strawberry cucumber salad. Sprinkle crumbled feta cheese and chopped parsley over the top for extra flavor and color.

9. Serve immediately and enjoy your delicious Pimm’s glazed chicken with strawberry and cucumber salad!