4 boneless, skinless chicken breast halves
Salt & pepper to taste
1/3 cup finely chopped unblanched almonds or almond flour (available at Sprouts or Trader Joe’s)
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup strawberry preserves
3 T. Olive Gourmet Strawberry Balsamic Vinegar 1 T. minced fresh rosemary
10 oz. Fresh spinach, cooked just until tender and kept warm
1 T. Olive Gourmet Traditional EVOO
In a large non-stick skillet, 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 and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.