I tore this out of a Taste of Home magazine and tucked it away in a pile of recipes to try. Even Norm liked it, and he's not big on fruit with savory dishes. We had it over sauteed spinach and a side salad.
Almond Chicken with Strawberry Balsamic Sauce
(Source: Taste of Home)
1/2 C panko bread crumbs
1/3 c unblanched almonds, coarsely ground
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts (4oz each)
Butter-flavored cooking spray
3 tsp canola oil, divided
1/4 C chopped shallots
1/3 C chicken broth
1/3 C strawberry preserves (I used a berry blend)
3 T balsamic vinegar
1 T minced fresh rosemary (or 1 tsp dried, crushed)
In a large resealable plastic bag, combine panko, almonds, salt and pepper. Add chicken one piece at a time and shake to coat.
In a large non-stick skillet coated with butter spray, cook chicken in 2 tsp oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat and simmer for 5-6 minutes or until thickened.