Almond Chicken & Strawberry-Balsamic Sauce
Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It’s easy to make and comes off as very elegant. —Virginia Anthony, Jacksonville, Florida
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons balsamic vinegar
- 3 teaspoons canola oil divided
- 1/2 cup panko (japanese) bread crumbs
- butter-flavored cooking spray
- 4 ounces each)
- 1/4 cup chopped shallots
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary crushed
- 1/3 cup strawberry preserves
- 1/3 cup unblanched almonds coarsely ground
- 1/3 cup reduced-sodium chicken broth
- 1 package (9 ounces) fresh baby spinach
- Carbohydrate 39.1706824162462 g
- Cholesterol 0.28 mg
- Fat 13.7031620842647 g
- Fiber 3.05009676340539 g
- Protein 7.15153788901007 g
- Saturated Fat 1.50213255556977 g
- Serving Size 1 1 servings. (136g)
- Sodium 550.851681101372 mg
- Sugar 36.1205856528408 g
- Trans Fat 0.600806674599078 g
- Calories 306 calories
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.
