Almond Chicken & Strawberry-Balsamic Sauce

• 1/2 cup panko (Japanese) bread crumbs
• 1/3 cup unblanched almonds, coarsely ground
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 3 teaspoons canola oil, divided
• 1/4 cup chopped shallots
• 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
• 1 package (9 ounces) fresh baby spinach

1. In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat.
2. In a
3. , 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.
4. 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.
5. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

bread crumbs, unblanched almonds, salt, pepper, chicken breast halves, canola oil, shallots, chicken broth, strawberry preserves, balsamic vinegar, fresh rosemary, baby spinach

Taken from www.tasteofhome.com/recipes/almond-chicken-strawberry-balsamic-sauce/ (may not work)