Almond Chicken & Strawberry-Balsamic Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) panko (japanese) bread crumbs |
1/3 unblanched almonds, coarsely ground |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
butter-flavored cooking spray |
3 teaspoon(s) canola oil, divided |
1/4 cup(s) chopped shallots |
1/3 cup(s) reduced-sodium chicken broth |
1/3 cup(s) strawberry preserves |
3 tablespoon(s) balsamic vinegar |
1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 9-ounce package(s) fresh baby spinach |
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.
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