Source: America's Favorite Food Associations

Almond-Dusted Strawberry Chicken
A great dinner idea that will please anyone!
Serves: 4
Prep Time: 7 minutes
Cook Time: 15 minutes


Vegetable cooking spray
1 tablespoon Light olive or vegetable oil
4 Boneless skinless chicken breast halves, (about 5 ounces each)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup unblanched almonds, bery finely chopped
1/4 cup shallots, minced
1/3 cup chicken broth
1/3 cup Smucker's Strawberry Preserves
3 tablespoons balsamic vinegar
1 tablespoon fresh rosemary
10 ounces bagged ready-to-serve fresh spinach, cooked until tender and kept warm
fresh parsley, finely chopped, for garnish

Coat a large non-stick skillet with cooking spray, add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; sauté 4 minutes on each side, turning once. Remove from pan and keep warm.

Reduce heat to low; add green onions to skillet and sauté 1 minute. Add chicken broth, Smucker's strawberry preserves, vinegar and rosemary; simmer until slightly thickened, about 2-3 minutes.

Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.