Balsamic Almond Chicken Recipes

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ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE



Almond Crusted Chicken With a Strawberry Balsamic Sauce image

Almonds are loaded with good fats that keep you full longer and are bursting with vitamin E, an antioxidant that bolsters the immune system. The combination of the tender and crunchy almond crust combined with a savory strawberry sauce is definitely a winner! A subtle hint of balsamic vinegar adds a nice extra layer of flavor.

Provided by Cheese Please

Categories     High Protein

Time 40m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 cup almonds
1 egg white
1 cup fresh strawberries, rinsed and stems removed
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 tablespoon cornstarch
1/8 cup chicken broth (potentially more if sauce requires)
1 tablespoon fresh rosemary, finely chopped (2 sprigs of fresh rosemary)

Steps:

  • Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
  • Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
  • Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
  • For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
  • Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!

Nutrition Facts : Calories 278.1, Fat 12.2, SaturatedFat 1.4, Cholesterol 75.5, Sodium 234, Carbohydrate 12.2, Fiber 2.7, Sugar 6.4, Protein 30

BALSAMIC VINEGAR CHICKEN WITH PEPPERS AND ALMONDS



Balsamic Vinegar Chicken With Peppers and Almonds image

I got this from Cooking Light Magazine, Sept 1994 issue. It is very delicious and is a great entertaining dish.

Provided by retiree09

Categories     Chicken Breast

Time 30m

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 18

3/4 lb red bell pepper
3/4 lb green bell pepper
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
6 chicken breasts, boneless skinless
3 tablespoons dry breadcrumbs
3 tablespoons parmesan cheese, grated
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons water

Steps:

  • Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add peppers; saute 8 minutes. Add raisins; saute 1 minute. Add 1/4 cup vinegar and next 3 ingredients; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
  • Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and pound out to 1/4 inch thickness, using a meat mallet or heavy skillet. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; and place egg whites in a shallow dish. Dredge each piece of chicken in flour, then dip in egg whites. Dredge chicken in breadcrumb mixture.
  • Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from heat. Place chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 Tbl vinegar, 1 Tbl sugar and water to skillet; stir with a wooden spoon to loosen browned bits. Cook for 3 minutes to reduce down a little. Spoon mixture over chicken and bell pepper mixture.

Nutrition Facts : Calories 420, Fat 19.8, SaturatedFat 4.9, Cholesterol 95, Sodium 259.9, Carbohydrate 24.1, Fiber 3.2, Sugar 14.4, Protein 35.4

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