Almond-Dusted Strawberry Balsamic Chicken Breasts

This is a impressive dish--men your wives will love you for this one.

• Ready In: 30 mins
• Serves: 4

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 1⁄4 cup green onion
• 1⁄3 cup chicken broth
• 1⁄3 cup  strawberry preserves
• 3  tablespoons  balsamic vinegar
• 1  tablespoon  minced fresh rosemary (or 1 teaspoon dried rosemary, crumbled)
• 1 (10 ounce) bag  ready-to-serve fresh spinach, cooked just until tender and kept warm
•  butter-flavored cooking spray
• 1  tablespoon light olive oil or 1  tablespoon canola oil
•  finely chopped fresh parsley, if desired (to garnish)

Directions

1. Coat a large non-stick skillet with 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.
2. Reduce heat to low; add green onions to skillet and sauté one minute. Add chicken broth, Smucker's Strawberry Preserves, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
3. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.