Summer

Almond Crusted Chicken with a Strawberry Balsamic Sauce

by:
August 11, 2011
5
1 Ratings
Almond Crusted Chicken with a Strawberry Balsamic Sauce
  • Serves 4
Author Notes

Almonds are loaded with good fats that keep you full longer and are bursting with vitamin E, an antioxidant that bolsters the immune system. The combination of the tender and crunchy almond crust combined with a savory strawberry sauce is definitely a winner! A subtle hint of balsamic vinegar adds a nice extra layer of flavor.



For more pictures, visit my blog Cheese Please: http://cheesepleasebyjess.blogspot.com/2011/08/almond-crusted-chicken-with-strawberry.html —CheesePlease

What You'll Need
Ingredients
  • 4 Boneless Skinless Chicken Breast
  • 1/2 cup Almonds
  • 1 Egg White
  • 1 cup Fresh Strawberries
  • 1 tablespoon sugar
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Corn Starch
  • 1/8 cup Chicken Broth
  • 1 tablespoon Freshly Chopped Rosemary
Directions
  1. Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
  2. Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
  3. Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Cover and bake for 30-35 minutes until chicken is browned and tender.
  4. For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
  5. Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!
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  • SJR
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3 Reviews

SJR
SJR June 2, 2012
I made this tonight for dinner, omitting the rosemary. First, I really liked the strawberry sauce although I don't think it needed the cornstarch, as it may have been thick enough on it's own. In addition, I cut the chicken breasts into strips prior to coating & baking.

I really like how the almonds gave the chicken a super crunch texture, & using an egg white (instead of a whole egg) is a great way to cut back on calories & cholesterol, while achieving the same result. However, I did add sea salt to the ground almonds yet the chicken still lacked in flavor, significantly. If it were not for the sauce, the chicken would have been even more bland. Next time, we may toast the almonds & then put a mixture of seasonings in with the ground almonds to give the chicken flavor.
 
CheesePlease
CheesePlease August 15, 2011
Let me know how it turns out!
 
jpolk1951
jpolk1951 August 13, 2011
This dish looks delicious. Can't wait to try it.