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)
- 10 ounces fresh spinach, cooked just until tender
- non-stick cooking spray
- 1 tablespoon Rosemary olive oil
- Finely chopped fresh parsley for garnish, if desired
Instructions
Coat a large non-stick skillet with cooking spray. Add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet. Saute four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low. Add green onions to skillet and saute one minute. Add chicken broth, strawberry jam, vinegar and rosemary. Simmer until slightly thickened, about two to three minutes. Place spinach on heated serving platter. Top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
