Almond Chicken & Strawberry-Balsamic Sauce

By Totlxtc

Ingredients

• 1/2 * 1/2 cup panko (Japanese) bread crumbs
• 1/3 * 1/3 cup unblanched almonds, coarsely ground
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 4 * 4 boneless skinless chicken breast halves (4 ounces each)
• * Butter-flavored cooking spray
• 3 * 3 teaspoons canola oil, divided
• 1/4 * 1/4 cup chopped shallots
• 1/3 * 1/3 cup reduced-sodium chicken broth
• 1/3 * 1/3 cup strawberry preserves
• 3 * 3 tablespoons balsamic vinegar
• 1 * 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 * 1 package (9 ounces) fresh baby spinach

Preparation

Step 1

* In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.
* In a large nonstick skillet coated with butter-flavored spray, 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.
* In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
* 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. Yield: 4 servings.


Nutrition Facts: 1 chicken breast half with 1/4 cup spinach and 2 tablespoons sauce equals 349 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 476 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein.