NEXT RECIPE >

Almond Chicken & Strawberry-Balsamic Sauce Recipe
Almond Chicken & Strawberry-Balsamic Sauce Recipe photo by Taste of Home
Next Recipe

Almond Chicken & Strawberry-Balsamic Sauce Recipe

Read Reviews
5 44 51
Publisher Photo
Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. Virginia Anthony of Jacksonville, Florida says, “I created the recipe many years ago for a contest, and it won the Grand Prize! It’s easy to make and comes off as very elegant.”
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup panko (Japanese) bread crumbs
  • 1/3 cup unblanched almonds, coarsely ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • Butter-flavored cooking spray
  • 3 teaspoons canola oil, divided
  • 1/4 cup chopped shallots
  • 1/3 cup reduced-sodium chicken broth
  • 1/3 cup strawberry preserves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 package (9 ounces) fresh baby spinach

Nutritional Facts

349 calories: 1 each, 13g fat (2g saturated fat), 63mg cholesterol, 476mg sodium, 31g carbohydrate (19g sugars, 3g fiber), 29g protein .

Directions

  1. In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
  2. In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
  3. In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
  4. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce. Yield: 4 servings.
Originally published as Almond Chicken & Strawberry-Balsamic Sauce in Healthy Cooking April/May 2009, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Almond Chicken & Strawberry-Balsamic Sauce

AVERAGE RATING
(51)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
buffetfan
Reviewed Jan. 17, 2016 Edited Jun. 25, 2016

"Definitely making this recipe again! To make the chicken cook evenly, I did flatten the breasts. Next time I make this I may dredge the breasts rather than shake them in a bag. My husband, son and I all cleaned our plates. I felt there was too much fat in the pan after removing the chicken so after making the sauce I put it through a fat strainer. I put the solids in a gravy boat and strained the fat off. I think the sauce was better. Next time I'll drain much of the fat before sauteeing the shallots. As a Volunteer Filed Editor I highly recommend this recipe."

MY REVIEW
htlcooks
Reviewed Nov. 23, 2015

"This was delicious! I butterflied each breast, then pounded flat to make sure it would cook a little quicker and not burn the coating - worked great. The sauce was just perfect. I have made it twice to rave reviews and will be making it many more times. Thanks!!"

MY REVIEW
s_pants
Reviewed Jun. 6, 2015

"I was a liitle disappointed in this recipe, but I would make it again. The coating was starting to burn by the time the chicken was completely done and it would not all stay on...maybe try to double coat next time and make sure the chicken is cut thin enough to cook quicker. Absolutely loved the sauce with it, but not overly flavorful without it."

MY REVIEW
RuneTheRed
Reviewed Mar. 21, 2015

"My boyfriend and I absolutely love this recipe. I do make alterations to it, though. I reduce the balsamic vinegar by 1 TBSP, use 1 cup of fresh (blended) strawberries, and add 2 TBSP strawberry preserves. I use the leftover sauce (if any) for any chicken I may have during the week. It's fantastic!"

MY REVIEW
sls777
Reviewed Dec. 25, 2014

"This was really good. I would definitely flatten the chicken to 1/4" thick, otherwise the crumb coating will burn before the center is done."

MY REVIEW
tjhl48
Reviewed Mar. 12, 2014

"My son and I thought this recipe was amazing. This recipe is both good for a family meal or to entertain with. Didn't

have strawberry preserves on hand so I used raspberry. I wont even try the strawberry because I loved the raspberry so much."

MY REVIEW
Deana Sims
Reviewed Mar. 6, 2014

"This is a wonderful dinner. Everyone in my family loved it and I will be making it again and again."

MY REVIEW
mar4bill
Reviewed Feb. 15, 2014

"This has become one of my favorites."

MY REVIEW
motochick179
Reviewed Sep. 30, 2013

"The chicken is really delicious! It did take longer to cook than the recipe said. The sauce is also very good, but I think that next time I make it that I'm going to not add the rosemary as it was too much for me. I added some garlic to the sauce too. My boyfriend loved the chicken as well and has been asking when we can make it again. Also loved how easy this recipe is to make."

MY REVIEW
Julieahsu
Reviewed May. 31, 2013

"I make just the chicken part and serve with all kinds of things..sandwiches etc."

Loading Image