- 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
- 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.
- 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.
Reviews forAlmond Chicken & Strawberry-Balsamic Sauce
"I made this with homemade plum jelly because that's what I had. It was fabulous. I have made this several times and it has become a favorite."
"My husband loves this even tho he doesn't care much for chicken, so for us it's a great go to meal for the two of us to agree upon. I alternate between a Strawberry with Peppers and Apricot preserves to change it up."
"Sauce is lovely."
"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."
"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!!"
"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 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!"
"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 son and I thought this recipe was amazing. This recipe is both good for a family meal or to entertain with. Didn'thave strawberry preserves on hand so I used raspberry. I wont even try the strawberry because I loved the raspberry so much."
"This is a wonderful dinner. Everyone in my family loved it and I will be making it again and again."