CHICKEN = Chicken with Almond and Balsamic Sauce

By pattiwarner

Ingredients

• 1/2 cup panko bread crumbs
• 1/3 cup unblanched almonds, coursely ground
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless chicken breast halves
• Butter flavor cooking spray
• 3 tsp oil, divided
• 1/4 cup chopped shallots
• 1/3 cup reduced sodium chicken broth
• 1/3 cup strawberry preserves
• 3 Tbsp balsamic vinegar
• 1 Tbsp minced fresh rosemary or 1 tsp dried crushed
• 1 pkg 9 oz baby spinach

Preparation

Step 1

In lg bag combine crumbs, almonds, salt and pepper. Add chicken one piece at time and shake to coat.

In large non stick skillet coated with butter spray cook chicken in 2 tsp oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In same pan cook shallots in remaining oil til tender. Stir in the broth, preserves, vinegar and rosemary. Bring to boil. Reduce heat and simmer for 5-6 minutes or until thickened.

Meanwhile in lg saucepan bring 1/2 inch of water to boil. Add spinach, cover and boil for 3-5 minutes or until wilted. Drain, serve with chicken and sauce.