Back to Almond Chicken & Strawberry-Balsamic Sauce

Print Options


Card Sizes

Almond Chicken & Strawberry-Balsamic Sauce Recipe

Almond Chicken & Strawberry-Balsamic Sauce Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 chicken breast half with 1/4 cup spinach and 2 tablespoons sauce equals 349 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 476 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein.

Reviews for Almond Chicken & Strawberry-Balsamic Sauce

Sort By :
Reviewed Jan. 17, 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 saut?ing the shallots. As a Volunteer Filed Editor I highly recommend this recipe."

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!!"

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."

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!"

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."

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."

Reviewed Mar. 6, 2014

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

Reviewed Feb. 15, 2014

"This has become one of my favorites."

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."

Reviewed May. 31, 2013

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

Reviewed Apr. 20, 2013

"This is excellent! Thank you for sharing such a wonderful recipe. It is the best way I have had chicken. What's more - I had all the ingredients in, so it's cheapish too. I used plain bread crumbs, a small yellow onion (most common here in UK) and a garlic clove. It went really nice with the spinach. I had it with rice and salad too because I have massive appetite! Superb, thank you."

Reviewed Apr. 20, 2013

"Super easy, fast, and delicious! Did dip chicken in lightly whisked egg."

Reviewed Jan. 21, 2013

"THE BEST CHICKEN EVER!! This recipe I was really excited to try. I tried it out and my fiance' was ecstatic and really commended me for making this. I'm new to trying new recipe's and cooking every day, but this chicken was amazing. It has the best flavoring and was juicy. The leftovers didn't last long!"

Reviewed Sep. 3, 2012

"Very tasty and delicious! I served this dish with some butter & parsley rice. I modified the recipe to include the step of dipping the chicken into a beaten egg before coating in crumb mixture."

Reviewed Jul. 25, 2012

"I had a horrible time getting the bread crumbs to stick to the chicken....The only thing they stuck to was the bottom of the pan. I agree with the other subscriber that there needs to be some sort of egg mixture before the bread crumbs. A complete mess!"

Reviewed May. 16, 2012

"Very yummy!!!! Will make again, again, and AGAIN! everybody loved it!"

Reviewed May. 11, 2012

"It was very delicious. My family absolutely loved the strawberry-balsamic sauce!!"

Reviewed Apr. 20, 2012

"This is one of my favorite chicken recipes!!!"

Reviewed Mar. 1, 2012

"Made this recipe for my boyfriend and i in Spain and it turned out fantastic! I definately recommend trying it!"

Reviewed Feb. 16, 2012

"I really liked the flavor of this recipe. With that said I had some difficulty. The bread crumbs didn't really stick to my chicken (felt like i needed maybe a flour dip, then egg dip, then the panko/almond) so I didn't get the nice pretty crunchy chicken pictured. It also took longer to cook than I expected. My sauce also never seemed to thicken. I'm not a fan of rosemary so I'll likely leave it out next time. I'm guessing my problems were more 'chef issues' than recipe issues so I'll try it again b/c the flavor of the sauce was awesome."

Reviewed Jan. 31, 2012

"I couldn't find the bread, so I just crumbled up some regular bread and used that.

It was delicious, it's my new favorite way to have chicken. I had to work hard to save it for leftovers, but I was glad I did so I could have it again the next day. It's good cold too!"

Reviewed Nov. 23, 2011

"I used marionberry jam instead and it was marvelous. Will definitely make again"

Reviewed Nov. 20, 2011

"We ABSOLUTELY loved this. I halved it, but made the same amount of sauce...So glad I did because it was just enough. I used onions instead of shallots. Was amazing, and I can't wait to make it again!"

Reviewed Aug. 15, 2011

"This was so yummy.

Instead of using strawberry preserves since I had just gone strawberry picking a few weeks ago, I substituted a reduction sauce using 1 1/2 c Frozen Strawberries (Sliced and Thawed), 1/2 c Sugar, 1 Tbsp Lime Juice and cooked it at medium heat until it thickened about 10 minutes. The fresh flavor made it that much more yummy. Everyone was finger-licking the sauce from their plate.
Will definitely make this again. It was a hit."

Reviewed Jun. 25, 2011

"This was easy and delicious! My husband raved and asked me to make it again."

Reviewed May. 17, 2011

"The recipe was delicious. My only problem was that the almonds wanted to burn before the chicken was cooked. I finally put the chicken in the oven and baked it."

Reviewed Apr. 23, 2011

"loved it! I thought the timing was a little off. I ended up baking it for about 20 minutes at 3:50 because it was still very pink after the 4-5 minutes on each side."

Reviewed Mar. 23, 2011

"Made this tonight, my family loved it, I used raspberry jam as I had no strawberry and 1/2 onion and minced garlic. Yummy!"

Reviewed Feb. 28, 2011

"Delicious! We had this for supper tonight, and my husband and I loved it!"

Reviewed Jan. 30, 2011

"Highly recommend wilting spinach in sauce. Used sour cherry jam which tasted great."

Reviewed Oct. 30, 2010

"My wife and I agree that this is possible the best thing we've ever made together (and we've made a lot of good food).

I love baby spinach in a salad - I could not eat the wilted baby spinach on it's own. However, when taken with a bite of the chicken and the sauce it was delicious."

Reviewed Oct. 18, 2010

"Quick and easy enough for a weeknight dinner but a great dish to serve to company. Not only would I make this again I have several times."

Reviewed Oct. 14, 2010

"Delicious! Instead of serving it with spinach we served it over white rice. Also added fresh strawberries as garnish. Wonderful recipe and will definitely add it to our rotation of family favorites."

Reviewed Aug. 8, 2010

"Delicious! This sauce is soooo good. I used onions and used 11/2 tablespoons of a balsamic glaze in place of the vinegar. A perfect pairing with the spinach."

Reviewed Apr. 14, 2010

"Although this is easily made, the flavors are complex and delicious together! This is definitely going to be a family favorite!!"

Reviewed Mar. 22, 2010

"It was very easy to make and delicious! My husband loves it too!!"

Reviewed Feb. 25, 2010

"This is so yummy and easy. One of my husbands favorites."

Reviewed Feb. 17, 2010

"This was so good! I will be serving this to company for sure. My Husband loved it!"

Reviewed Jan. 29, 2010

"My mother said it was so good that she wasnt gonna let me cook this for anyone else but her! hahaha Very tasty! :-)"

Reviewed Oct. 14, 2009

"I made this with Peach Preserves, pine nuts, and no shallots - and it was STILL awesome. The sauce is fantastic. YUM! My husband loved it and my co-workers were all drooling over my leftovers the next day. Definitely a keeper!!"

Reviewed Sep. 22, 2009

"Yummy! Really easy but super fancy looking and tasting. Great dish for company. Can't wait to have someone over and impress them with this! Btw I used a few chopped onions instead of the shallots and it was great."

Reviewed Jun. 7, 2009

"This is one of my favorite recipes. My husband wasn't sure about the sweet sauce but then tried it and LOVED it too!!"

Reviewed May. 1, 2009

"This was delicous! Will be making it again next week. Nice and crispy on the outside and the sauce is amazing."

Reviewed Mar. 5, 2009

"The recipe in the magazine did not use bread crumbs and it wa really good. that is the one I will make again"

Loading Image

Wine Pairings

Full-Bodied White Wine

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