Ingredients:
- 4 boneless, skinless chicken breasts
- Salt & pepper
- 1/3 cup finely chopped almonds
- ¼ cup minced shallots or green onions
- 1/3 cup chicken broth
- 1/3 cup strawberry jam
- 3 T. Olive~Me & Co’s Strawberry balsamic
- 1 T. minced fresh rosemary
- 10 oz. Fresh spinach, cooked just until tender and kept warm
- 1 T. Olive~Me & Co’s Extra Virgin Olive Oil
Instructions:
- 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 inskillet; 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.
