Best Almond Dusted Strawberry Balsamic Chicken Breasts Recipes

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE

Steps:

• In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, 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.

ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE

Steps:

• Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
• Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
• Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
• For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
• Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!

STRAWBERRY BALSAMIC CHICKEN

Steps:

• In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
• Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
• While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
• Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.