Almond Dusted Strawberry Balsamic Chicken Breasts

• 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 Smucker's Strawberry Preserves
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary, crumbled)
• 1 (10 oz.) bag ready-to-serve fresh spinach, cooked just until tender and kept warm
• Crisco Butter Flavored All-Vegetable Cooking Spray
• 1 tablespoon Crisco Extra Virgin Olive Oil or Crisco Canola Oil
• Finely chopped fresh parsley for garnish, if desired

1. Coat a large non-stick skillet with Crisco cooking spray; add oil and heat over medium-high heat.
2. Sprinkle chicken with salt and pepper, dredge in almonds.
3. Place chicken in skillet; saute four minutes on each side, turning once. Remove from pan and keep warm.
4. Reduce heat to low; add green onions to skillet and saute one minute. Add chicken broth, Smucker's preserves, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
5. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

chicken, salt, black pepper, unblanched almonds, shallots, chicken broth, balsamic vinegar, fresh rosemary, fresh spinach, butter, olive oil, fresh parsley

Taken from www.epicurious.com/recipes/member/views/almond-dusted-strawberry-balsamic-chicken-breasts-1268866 (may not work)