First made late summer or early fall, 2008. From Taste of Home Holiday Collection 2008. Both Chris and I really enjoyed. Very quick and easy to make, with 5 star results. Versatile too with the variations which I created (below).
4 skinless boneless chicken breast halves
1/3 c finely chopped slivered almonds
¼ c finely chopped green onions
1/3 c chicken broth
1/3 c strawberry jam
3 Tbl balsamic vinegar
In a large non-stick skillet, heat oil over mdium high heat. Dredge chicken in almonds. Place chicken in skillet. Cook 4 minutes per side or until cooked through. Remove chicken from skillet and keep warm. Reduce heat to medium and saute green onions. Add chicken broth, jam, and balsamic vinegar. Simmer uncovered for about 3 minutes, until slightly thickened. Transfer chicken to plates and top with sauce.
Serving Suggestion: Serve with cooked spinach, placing chicken on top of spinach when serving.
Variation: For Almond Encrusted Raspberry Chicken, substitute raspberry jam in place of strawberry jam.
Variation: For Strawberry or Raspberry Balsamic Chicken, do not use the almonds; simply grill or saute the chicken and top with the sauce.