Almond Chicken & Strawberry-Balsamic Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. Virginia Anthony of Jacksonville, Florida says, âI created the recipe many years ago for a contest, and it won the Grand Prize! Itâs easy to make and comes off as very elegant.â 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:
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.
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