Almond Crusted Chicken with a Strawberry Vinegarette

Ingredients!
- 2 chicken breasts
- 3/4 cup panko
- 1/3 cup sliced almonds
- 1 Tbsp fresh rosemary
- pepper to taste

- 1 tsp oil
- 1/4 cup diced shallot
- 1/2 cup strawberry preserves (I like mine sweet, if you want more vinegar, reduce to 1/3)
- 3 Tbsp balsamic vinegar
- 1/3 cup low-sodium chicken broth


So first, preheat your oven to 375 deg F

Then throw your almonds, pepper, rosemary, and panko into your food processor. Pulse a few times until it's even and then pour onto a plate

Coat your chicken in the panko mix and put on a pan and into the oven for about 15 minutes.

Brown your shallots in a little bit of olive oil.

 

Add your vinegar and cook off for about 2 minutes. 

Add your strawberry preserves and mix until all cohesive and melted.

Add your chicken broth and mix until it reduces just a bit.

Cut up some strawberries, pour your sauce over your crusted chicken, and enjoy!