Ingredients
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup very finely chopped unblanched almonds
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup Smucker’s Strawberry Preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary, crumbled)
1 (10 oz.) bag ready-to-serve fresh spinach, cooked just until tender and kept warm
Crisco Butter Flavored All-Vegetable Cooking Spray
1 tablespoon Crisco Extra Virgin Olive Oil or Crisco Canola Oil
Finely chopped fresh parsley for garnish, if desired
Preparation
Coat a large non-stick skillet with Crisco cooking spray; add oil and heat over medium-high heat.
Sprinkle chicken with salt and pepper, dredge in almonds.
Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm.
Reduce heat to low; add green onions to skillet and sauté one minute. Add chicken broth, Smucker’s preserves, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
