Almond Chicken & Strawberry-Balsamic Sauce
Total TimePrep: 20 min. Cook: 20 min.
- 1/2 cup panko 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)
- 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 shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat.
- In a large nonstick skillet, 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.
Nutrition Facts1 each: 349 calories, 13g fat (2g saturated fat), 63mg cholesterol, 476mg sodium, 31g carbohydrate (19g sugars, 3g fiber), 29g protein.
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Jul 10, 2020
Very tasty recipe. I want to prepare it this weekend
Jul 9, 2020
Nov 5, 2019
Fantastic! Such a great blend of flavors!
Apr 23, 2018
This recipe was delicious! I made a few modifications:1)I diced up a few fresh, ripe strawberries, and added them to the sauce ingredients.2) Since I used dried rosemary, I blended all the sauce ingredients in a blender. I hate when the sprigs get stuck in your teeth and throat, and this made the flavors come together nicely.3) I used almond flour instead of chopped almonds. Since almond flour is just finely ground almonds, it stuck to the chicken perfectly.I highly recommend this recipe, it was delicious! I served it with brussels sprouts and quinoa.
Apr 8, 2018
I made this and it was just okay for me. It may be a preference of taste. I followed others’ suggestions and flattened the chicken breasts. I dipped each breast in oil thinking this might help the pancko and almonds to stick better, but iI had trouble getting the coating to stick. I probably won’t make it again.
Oct 16, 2017
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.
Sep 23, 2017
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.
Oct 12, 2016
Sauce is lovely.
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 sauteeing the shallots. As a Volunteer Filed Editor I highly recommend this recipe.
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!!