This is a recipe that my mom recommend I try. She's pretty good at sending me recipes she's tried and liked. I don't always end up making them... It has nothing to do with the recipes she chooses, it's just that...well...there are SO many recipes out there and I think I put them away and completely forget about them. But this one...this one I KNEW I was going to have to try. I love the flavors of strawberry and balsamic vinegar together! It's such a wonderful combination. I changed the sauce just a tiny bit from the original recipe. I just knew it could be simplified, yet still be amazingly good. I also baked this instead of pan frying it like the recipe called for. I figured it couldn't hurt to make it a little more on the healthier side!
I guess what you can take away from this is: My mother has fantastic taste... at least in food!!
Almond Chicken with Strawberry Balsamic Sauce
Adapted from Taste of Home
1/2 cup panko
1/2 cup unblanched almonds, coarsely ground
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
1/4 cup strawberry preserves
3 Tablespoons balsamic vinegar
1/2 teaspoon dried, crushed rosemary
1 teaspoon adobo sauce (optional)
Preheat oven to 400 degrees. Place a wire rack in a baking sheet with a lip and spray the rack with non-stick spray; set aside.
Add the panko, almonds, salt, and pepper into a resealable bag. Rinse the chicken, shaking off any excess water, and place in the bag; shaking to coat. Repeat with additional pieces of chicken. Place on wire rack and allow to sit for 5 minutes. Place in oven and bake for 20 minutes or until the chicken is cooked through (165 degrees) and the coating is golden brown.
While the chicken bakes, make the sauce. In a bowl, mix together the preserves, vinegar, rosemary, and adobo if using. Stir until combined and smooth. Serve with chicken and enjoy!!
One Year Ago: Balsamic Chicken Tenders with Caramelized Onion & Pepper