Almond Crusted Chicken With Strawberry Balsamic Sauce

Thank you for a fabulous dinner last week! The chicken on its own is great but the sauce makes it incredible!

Almond Crusted Chicken With Strawberry Balsamic Sauce

Almond Crusted Chicken:
2 boneless skinless chicken breasts (or 4 thin sliced chicken breasts)
1/2 cup panko bread crumbs
1/3 cup sliced almonds, coarsely ground
1 Tblsp chopped fresh rosemary or 1 tsp dried, crushed
salt and pepper, to taste
8 tsp canola oil, divided

Strawberry Balsamic Sauce:
1 tsp canola oil
1/4 cup diced shallot
1/3 cup strawberry preserves
3 Tblsp balsamic vinegar
1/3 cup low sodium chicken broth

Preheat oven to 350. Spray a baking pan with cooking spray, set aside. Cut through thickness of each chicken breast (or just use 4 thin sliced chicken). Should have 4 chicken breasts now. If each portion isnt about 1/2 inch thick then pound with a meat mallet until nearly that thickness.
 In a gallon size resealable bag, combine panko crumbs, almonds, rosemary and season with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper). 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 stick to chicken.
 Heat 2 tsp oil in large non stick skillet over medium heat. Transfer two chicken breasts to pan, and cook until golden brown on bottom about 2 minutes. Then lift chicken breast and add 2 more tsp of oil, then rotate chicken to opposite side and cook until bottom is golden brown. Repeat process with remaining two chicken breasts. Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, abouit 10-15 minutes (internal temp should be 165 degrees). Meanwhile prepare strawberry sauce.

In a small saucepan heat 1 tsp oil over medium heat. Add shallots and saute until tender. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste. Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5-6 minutes. Serve warm over chicken. EnJOY!