Almond Crusted Chicken with Strawberry Balsamic Sauce
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
Ingredients
Scale
- 1 lb. Boneless Skinless Chicken Breasts (either 4 small ones or 2 large cut in half)
- 1/2 cup flour
- 1/3 cup heavy cream
- 1 egg
- 3/4 cup of almonds
- 1 cup of fresh strawberries, rinsed and stems removed
- 1 tablespoon of sugar
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 1 tbsp of fresh rosemary, finely chopped
Instructions
Chicken
- Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a bread crumb consistency. Pour into shallow dish or plate. Set aside.
- Beat the egg in a small bowl, add heavy cream to the egg. Add the flour to a separate small dish or plate, salt and pepper well. Start the process by first dredging chicken in flour, dip chicken into the bowl containing the beaten egg, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place in a glass baking dish. Cover and bake for 30-35 minutes until chicken is browned and tender. While the chicken is cooking, make prepare sauce.
Sauce
- For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a saucepan over medium heat. Whisk the cornstarch in 1/4 cup water to form a paste. Pour into sauce. Bring to a low boil and then reduce heat. Simmer for 5 minutes or until sauce has thickened. Add rosemary. Salt, and pepper if needed.
- Top chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary.
Nutrition
- Serving Size: 4