Almond-Dusted Strawberry Balsamic Chicken Breasts

• 4 boneless skinless chicken breast halves
• 12 teaspoon salt
• 14 teaspoon black pepper
• 13 cup very finely chopped unblanched almonds
• 14 cup minced shallots or 14 cup green onion
• 13 cup chicken broth
• 13 cup strawberry preserves
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary, crumbled)
• 1 (10 ounce) bagready-to-serve fresh spinach, cooked just until tender and kept warm
• butter-flavored cooking spray
• 1 tablespoon light olive oil or 1 tablespoon canola oil
• finely chopped fresh parsley, if desired (to garnish)

1. Coat a large non-stick skillet with 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.
4. Remove from pan and keep warm.
5. Reduce heat to low; add green onions to skillet and saute one minute.
6. Add chicken broth, Smucker's Strawberry Preserves, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
7. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top.
8. If desired, sprinkle finely chopped parsley over chicken.

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

Taken from www.food.com/recipe/almond-dusted-strawberry-balsamic-chicken-breasts-142999 (may not work)