Almond Encrusted Raspberry
Almond Encrusted Strawberry
4 Tbl. Olive oil
4 skinless boneless chicken
1/3 c finely chopped slivered almonds
¼ c finely chopped green onions
1/3 c chicken broth
1/3 c strawberry jam
3 Tbl balsamic vinegar
In a large non-stick skillet,
heat oil over mdium high heat. Dredge chicken in almonds. Place
chicken in skillet. Cook 4 minutes per side or until cooked through.
Remove chicken from skillet and keep warm. Reduce heat to medium and
saute green onions. Add chicken broth, jam, and balsamic vinegar.
Simmer uncovered for about 3 minutes, until slightly thickened.
Transfer chicken to plates and top with sauce.
Serving Suggestion: Serve
with cooked spinach, placing chicken on top of spinach when serving.
Variation: For Almond
Encrusted Raspberry Chicken, substitute raspberry jam in place of
Variation: For Strawberry
or Raspberry Balsamic Chicken, do not use the almonds; simply grill
or saute the chicken and top with the sauce.
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