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Recipe: Almond Dusted Strawberry Balsamic Chicken Breasts
Similar Categories: Almond, Dusted, Strawberry, Balsamic, Chicken, Breasts
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup very finely chopped unblanched almonds
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup Smucker's Strawberry Preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary,
crumbled)
1 10-ounce bag ready-to-serve fresh spinach, cooked just until tender
and kept warm
CRISCO Vegetable cooking spray (butter flavored)
1 tablespoon extra light olive oil or canola oil
Finely chopped fresh parsley for garnish, if desired
Coat a large non-stick skillet with cooking spray; add oil and heat
over medium-high heat. Sprinkle chicken with salt and pepper, dredge
in almonds. Place chicken in skillet; saute four minutes on each side,
turning once. Remove from pan and keep warm.
Reduce heat to low; add green onions to skillet and saute one minute.
Add chicken broth, Smucker's Strawberry Preserves, vinegar and
rosemary; simmer until slightly thickened, about two to three minutes.
Place spinach on heated serving platter; top with chicken breasts and
pour sauce over top. If desired, sprinkle finely chopped parsley over
chicken.
Makes four servings.
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup very finely chopped unblanched almonds
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup Smucker's Strawberry Preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary,
crumbled)
1 10-ounce bag ready-to-serve fresh spinach, cooked just until tender
and kept warm
CRISCO Vegetable cooking spray (butter flavored)
1 tablespoon extra light olive oil or canola oil
Finely chopped fresh parsley for garnish, if desired
Coat a large non-stick skillet with cooking spray; add oil and heat
over medium-high heat. Sprinkle chicken with salt and pepper, dredge
in almonds. Place chicken in skillet; saute four minutes on each side,
turning once. Remove from pan and keep warm.
Reduce heat to low; add green onions to skillet and saute one minute.
Add chicken broth, Smucker's Strawberry Preserves, vinegar and
rosemary; simmer until slightly thickened, about two to three minutes.
Place spinach on heated serving platter; top with chicken breasts and
pour sauce over top. If desired, sprinkle finely chopped parsley over
chicken.
Makes four servings.
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