Almond Crusted Chicken with Strawberry Balsamic Sauce
Chicken breasts are dredge in crunch almonds bits and baked then topped with a simple sweet and tangy sauce.
Prep Time: 20 minutes
Cook Time: 20 minutes
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
Preheat oven to 350 degrees. Spray a baking pan with cooking spray, set aside.
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).
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.
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.
For the sauce:
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.
Recipe source: adapted from Taste of Home