ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE image

Categories Chicken

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.