Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) panko (Japanese) bread crumbs

  2. 1/3 unblanched almonds, coarsely ground

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) pepper

  5. 4 boneless skinless chicken breast halves (4 ounces each)

  6. Butter-flavored cooking spray

  7. 3 teaspoon(s) canola oil, divided

  8. 1/4 cup(s) chopped shallots

  9. 1/3 cup(s) reduced-sodium chicken broth

  10. 1/3 cup(s) strawberry preserves

  11. 3 tablespoon(s) balsamic vinegar

  12. 1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  13. 1 9-ounce package(s) fresh baby spinach

Instructions Jump to Ingredients ↑

  1. • In a large resealable plastic bag, combine the bread crumbs, almonds, salt and 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.

  4. • 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.


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