Ingredients
1/2 cup panko bread crumbs1/3 cup unblanched almonds, coarsely ground1/2 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)3 teaspoons canola oil, divided1/4 cup chopped shallots1/3 cup reduced-sodium chicken broth1/3 cup strawberry preserves3 tablespoons balsamic vinegar1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 package (9 ounces) fresh baby spinach
Preparation
In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, 1 piece at a time, and turn to coat.
In a large nonstick skillet, 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.
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.
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.
