Balsamic Almond Chicken For 2 Recipes

Steps:

• In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, 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., 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., 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.

Steps:

• 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. Bake chicken for 30-35 minutes.
• 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!

Steps:

• Cut bell peppers into 2 x 2-1/2-inch strips.
• Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
• Add peppers; sauté 8 minutes.
• Add raisins; sauté 1 minute.
• Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute.
• Remove from heat; stir in almonds.
• Set aside, and keep warm.
• Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin.
• Combine breadcrumbs and cheese in a shallow dish.
• Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites.
• Dredge chicken in breadcrumb mixture.
• Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
• Add the chicken, and cook for 3 minutes on each side or until done.
• Remove from heat.
• Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
• Add 2 Tbs vinegar and water to pan; stir with a wooden spoon to loosen browned bits.
• Spoon mixture over chicken and bell pepper mixture.