The combination of the crunchy almond crust combined with a savory strawberry sauce is definitely a winner. The hint of balsamic vinegar adds a nice extra layer of flavor.
4 Boneless Skinless Chicken Breasts
1/2 cup of Almonds
1 Egg White
1 cup of Fresh Strawberries, rinsed and stems removed
1 tbsp of Sugar
1 tbsp of Balsamic Vinegar
1 tbsp of Corn Starch
1/8 cup of Chicken Broth (potentially more if sauce requires)
1 tbsp of Fresh Rosemary finely chopped (2 sprigs of fresh rosemary)
Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
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.
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.
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.
Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!
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