Almond Crusted Strawberry Chicken

Delicious and believe it or not, melt in your mouth chicken. The chicken is glazed with strawberry jelly and balsamic vinegar giving it a sweet finish.




  • 2 (10 oz) boneless skinless chicken breasts
  • 1/2 cp. panko or corn flake crumbs
  • 1/3 cp. sliced almonds, coarsely ground
  • 1 T. chopped fresh rosemary or 1 tsp. dried, crushed
  • Salt and freshly ground black pepper, to taste
  • 4 tsp. canola oil, divided
  • 1/4 cp. diced shallot or sweet onion
  • 1/3 cp. strawberry preserves (use a less sugar jam for a less sweet sauce, if desired)
  • 3 T. balsamic vinegar
  • 1/3 cp. low-sodium chicken broth


  1. Preheat oven to 350 degrees. Spray a baking pan with cooking spray, set aside.
  2. Cut through thickness of each chicken breast, as if butterflying, but cut entirely through to create to two portions (if each portion isn’t about 1/2-inch thick then pound with a meat mallet until nearly that thickness).
  3. In a gallon size resealable bag combine crumbs, almonds, rosemary and season with salt and pepper (about 1/2 tsp salt 1/4 tsp pepper). Working with one chicken breast at a time, place in resealable bag and shake to coat, while slightly pressing as needed to get crumbs to stick.
  4. Heat 2 tsp oil in a large non-stick skillet over medium heat.
  5. Transfer two chicken breasts to pan, and cook until golden brown on bottom about 1 1/2 – 2 minutes. Then lift chicken breasts and  rotate chicken to opposite side and cook until bottom is golden brown.
  6. Add 2 more tsp. of oil and repeat process with remaining two chicken breasts.
  7. Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, about 30 minutes (internal temp should register 165 degrees on a thermometer).
  8. For the glaze: In a small saucepan, add shallots and saute until tender.
  9. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste. Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5 – 6 minutes.
  10. Spread glaze over the warm chicken.



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