Almond Chicken w/ Strawberry Balsamic Sauce
An elegant, but easy, weeknight dinner.
1/2 cup panko bread crumbs
1/3 cup unblanched almonds, coarsely ground
1/2 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves (4 ounces each)
3 tsp. canola oil, divided
1/4 cup chopped shallots
1/3 cup reduced-sodium chicken broth
1/3 cup Strawberry Chipotle + Fig Jam
3 tbsp. balsamic vinegar
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 package (9 ounces) fresh baby spinach
1. In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat.
2. 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.
3. In the same pan, cook shallots in remaining oil until tender. Stir in the broth, jam, 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.