Recipe: Almond-Dusted Strawberry Balsamic Chicken Breasts (using strawberry preserves)

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 tsp dried, crumbled)
1 (10 ounce) bag ready-to-serve fresh spinach, cooked just until tender, kept warm
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 4 minutes on each side, turning once. Remove from pan and keep warm.

Reduce heat to low; add green onions to skillet and saute 1 minute. Add chicken broth, Smucker's Strawberry Preserves, vinegar and rosemary; simmer until slightly thickened, about 2-3 minutes.

Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

Servings: 4
Source: Smucker's

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MORE RECIPES:

Recipes Using Chicken Breasts

Recipes For and Using Strawberry Jam or Preserves

Recipes Using Balsamic Vinegar