Ingredients
20ozchicken breastsboneless, skinless
½cuppanko bread crumbs
⅓cupalmondssliced, coarsely ground
1tbspfresh rosemarychopped or 1 tsp dried, crushed
saltto taste
black pepperfreshly ground
8tspcanola oildivided
1tspcanola oil
¼cupshallotdiced
⅓cupstrawberry preservesuse a less sugar jam for a less sweet sauce, if desired
3tbspbalsamic vinegar
⅓cupchicken brothlow-sodium
Preparation
Preheat oven to 350 degrees F.
Spray a baking pan with cooking spray, set aside.
Cut through thickness of each chicken breast (as if butterflying – but rather cutting entirely through) to create to two portions (if each portion isn’t about ½-inch thick then pound with a meat mallet until nearly that thickness).
In a gallon size resealable bag combine panko bread crumbs, almonds, rosemary and season with salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon pepper).
Working with one chicken breast at a time, place in resealable bag and shake to coat, while slightly pressing as needed to get crumbs to adhere.
Heat 2 teaspoons of oil in a large non-stick skillet over medium heat.
Transfer two chicken breasts to pan, and cook until golden brown on bottom about 1 ½ to 2 minutes.
Then lift chicken breasts and add 2 more teaspoons of oil, then rotate chicken to opposite side and cook until bottom is golden brown. Repeat process with remaining 2 chicken breasts.
Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, about 10 to 15 minutes (internal temp should register 165 degrees F on a thermometer).
In a small saucepan heat 1 teaspoon oil over medium heat.
Add shallots and saute until tender. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste.
Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5 to 6 minutes.
Serve warm over chicken.
