Almond Crusted Chicken with Balsamic Sauce Recipe

1. Preheat oven to 350 degrees F.

2. Spray a baking pan with cooking spray, set aside.

3. 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 ½-inch thick then pound with a meat mallet until nearly that thickness).

4. In a gallon size resealable bag combine panko bread crumbs, almonds, rosemary and season with salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon pepper).

5. 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.

6. Heat 2 teaspoons of oil in a large non-stick skillet over medium heat.

7. Transfer two chicken breasts to pan, and cook until golden brown on bottom about 1 ½ to 2 minutes.

8. Then lift chicken breasts and add 2 more teaspoons of oil, then rotate chicken to opposite side and cook until bottom is golden brown. Repeat process with remaining 2 chicken breasts.

9. Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, about 10 to 15 minutes (internal temp should register 165 degrees F on a thermometer).

Strawberry Balsamic Sauce:

1. In a small saucepan heat 1 teaspoon oil over medium heat.

2. Add shallots and saute until tender. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste.

3. Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5 to 6 minutes.

4. Serve warm over chicken.