Almond Chicken & Strawberry-Balsamic Sauce

Servings: 4

Ingredients:

1/2 cup panko bread crumbs
1/3 cup unblanched almonds, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 each skinless boneless chicken breast
cooking spray
3 teaspoons canola oil, divided
1 each shallot, small dice
1/3 cup chicken broth
1/3 cup strawberry preserves
3 tablespoons balsamic vinegar
1/2 teaspoon fresh rosemary, minced

Directions:

1. In a large resalable plastic bag, combine the bread crumbs, almonds, salt & pepper. Add chicken, one piece at a time, and shake to coat.

2. 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.

3. 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.