Almond Crusted Chicken with Strawberry Balsamic Sauce

01.15.2015

Tired of the same old chicken recipes all the time? I know I easily find myself there so I’m always on the look out for new exciting chicken recipes. We eat chicken more than any other type of meat/protein at my house. It’s healthy, it’s inexpensive and my whole family can agree on it. Also, it’s easy to jazz it up. Yes “jazz”, I don’t know if I’ve heard that word since the 90’s. But folks we’re jazzing up chicken today! All it takes are some basic ingredients you likely have on hand to create a dish that’s worthy of serving to guests.

Almond Crusted Chicken with Strawberry Balsamic Sauce | Cooking Classy

I love all the flavors in this chicken and the way they all balance each other out. You get this perfectly crisp exterior, thanks to all the almonds and Panko breading. That delicious exterior is paired with just the right touch of rosemary, which is perfectly complimented by a sweet strawberry balsamic sauce. It’s so nice how this recipe uses jam so you don’t have to have fresh strawberries on hand to make it. My kids even love this chicken! My daughter told me at least three times how much she really liked it and that’s definitely out of the norm.

This chicken is so good you can even make it without making the sauce and still have an incredible winner winner chicken dinner!

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Enjoy!

Almond Crusted Chicken with Strawberry Balsamic Sauce | Cooking Classy

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Almond Crusted Chicken with Strawberry Balsamic Sauce

Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

Almond Crusted Chicken

  • 2 (10 oz) boneless skinless chicken breasts
  • 1/2 cup panko bread crumbs
  • 1/3 cup sliced almonds , coarsely ground
  • 1 tbsp chopped fresh rosemary or 1 tsp dried , crushed
  • Salt and freshly ground black pepper , to taste
  • 8 tsp canola oil , divided

Strawberry Balsamic Sauce

  • 1 tsp canola oil
  • 1/4 cup diced shallot
  • 1/3 cup strawberry preserves (use a less sugar jam for a less sweet sauce, if desired)
  • 3 Tbsp balsamic vinegar
  • 1/3 cup low-sodium chicken broth

Instructions

  1. Preheat oven to 350 degrees. Spray a baking pan with cooking spray, set aside.
  2. Cut through thickness of each chicken breast (as if butterflying - but rather cutting entirely through) to create to two portions (if each portion isn't about 1/2-inch thick then pound with a meat mallet until nearly that thickness).
  3. In a gallon size resealable bag combine panko bread crumbs, almonds, rosemary and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Working with one chicken breast at a time, place in resealable bag and shake to coat, while slightly pressing as needed to get crumbs to adhere.
  4. Heat 2 tsp oil in a large non-stick skillet over medium heat. Transfer two chicken breasts to pan, and cook until golden brown on bottom about 1 1/2 - 2 minutes. Then lift chicken breasts and add 2 more tsp of oil, then rotate chicken to opposite side and cook until bottom is golden brown. Repeat process with remaining two chicken breasts. Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, about 10 - 15 minutes (internal temp should register 165 degrees on a thermometer). Meanwhile prepared Strawberry Balsamic Sauce.
  5. For the sauce:
  6. In a small saucepan heat 1 tsp oil over medium heat. Add shallots and saute until tender. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste. Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5 - 6 minutes. Serve warm over chicken.
  7. Recipe source: adapted from Taste of Home

22 comments

  • Aimee @ ShugarySweets: Oooh I love this chicken. AND the glaze!!! January 15, 2015 at 7:26pm Reply

  • A Bienek: That is by far one of the most beautiful food photos I’ve seen in a long time. Fantastic job on the food styling and shot! January 15, 2015 at 7:23pm Reply

    • Jaclyn: Thanks I really appreciate it! I really didn’t like the glazed chicken pics but balsamic glaze always seems be tricky :). January 15, 2015 at 7:52pm Reply

  • Laura (Tutti Dolci): I love that almond crust and strawberry balsamic sauce, so good! January 15, 2015 at 6:32pm Reply

  • Mickie R: How do I stop getting emails when someone comments? January 15, 2015 at 5:10pm Reply

    • Jaclyn: You should be able to unsubscribe on the last e-mail you received, I believe there’s a link at the bottom. Sorry that’s happening, that’s annoying! January 15, 2015 at 5:38pm Reply

  • Leslie: This looks tasty. The boyfriend & I might have to try this. He’s the cook & I’m the baker, so I just help cut things, hah. Thanks for sharing! January 15, 2015 at 1:52pm Reply

  • Jessica @ Citrus Blossom Bliss: Strawberry and balsamic are such a great pair, I’m glad you found another way to bring them back together in this awesome looking chicken dish. I’ll definitely be trying this soon! January 15, 2015 at 10:22am Reply

  • Maureen: That balsamic sauce looks amazing! I mean, it ALL does, but boy oh boy….that sauce! :) January 15, 2015 at 10:22am Reply

  • Ilona @ Ilona’s Passion: Almond crusted chicken sounds so good and with strawberry dressing ot must be amazing! January 15, 2015 at 10:19am Reply

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