Ingredients

  • 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 strawberry jam
  • 3 tablespoons balsamic vinegar (try the 18 year-old or strawberry)
  • 1 tablespoon minced fresh rosemary
  • 10 ounces fresh spinach, cooked just until tender
  • non-stick cooking spray
  • 1 tablespoon extra-virgin olive oil
  • Finely chopped fresh parsley for garnish, if desired

Instructions

  1. Coat a large non-stick skillet with cooking spray
  2. Add oil and heat over medium-high heat
  3. Sprinkle chicken with salt and pepper, dredge in almonds
  4. Place chicken in skillet
  5. Saute four minutes on each side, turning once
  6. Remove from pan and keep warm.
  7. Reduce heat to low
  8. Add green onions to skillet and saute one minute
  9. Add chicken broth, strawberry jam, vinegar and rosemary
  10. Simmer until slightly thickened, about two to three minutes
  11. Place spinach on heated serving platter
  12. Top with chicken breasts and pour sauce over top
  13. If desired, sprinkle finely chopped parsley over chicken.