Almond Chicken & Strawberry-Balsamic Sauce

Yum, yum, YUM! This is one of my all-time favorite chicken recipes, and fancy enough to serve company. It's really not super-hard or weird, despite the long name, and it is soooo good! Worth killing a chicken, that's for sure. Am I allowed to say that? Anyway, it's also healthy!

Almond Chicken & Strawberry-Balsamic Sauce

Source: Taste of Home

Serves 4

• 1/2 cup panko (Japanese) bread crumbs (or regular bread crumbs if that's what you have)
• 1/3 cup unblanched almonds, coarsely ground
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• Butter-flavored cooking spray
• 3 teaspoons canola oil, divided
• 1/4 cup chopped green onion
• 1/3 cup reduced-sodium chicken broth
• 1/3 cup strawberry preserves
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

• In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat. 
• In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm. 
• In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened. Serve with chicken.