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Almond Chicken & Strawberry-Balsamic Sauce

 Almond Chicken & Strawberry-Balsamic Sauce
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.”
4 ServingsPrep: 20 min. Cook: 20 min.

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

Directions

  • 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.
  • 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.

2 of 2

Almond Chicken & Strawberry-Balsamic Sauce (continued)

Directions (continued)

  • 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.
  • 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.
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