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Almond Crusted Chicken with Balsamic Sauce Recipe

Almond Crusted Chicken with Balsamic Sauce Recipe

Photos of Almond Crusted Chicken with Balsamic Sauce Recipe

How To Make Almond Crusted Chicken with Balsamic Sauce Recipe

A welcome twist to your usual chicken recipe. This almond crusted chicken is the perfect dish if you fancy a nice variation to your poultry meal!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 20ozchicken breastsboneless, skinless
  • ½cuppanko bread crumbs
  • cupalmondssliced, coarsely ground
  • 1tbspfresh rosemarychopped or 1 tsp dried, crushed
  • saltto taste
  • black pepperfreshly ground
  • 8tspcanola oildivided
  • 1tspcanola oil
  • ¼cupshallotdiced
  • cupstrawberry preservesuse a less sugar jam for a less sweet sauce, if desired
  • 3tbspbalsamic vinegar
  • cupchicken brothlow-sodium


  1. Preheat oven to 350 degrees F.

  2. Spray a baking pan with cooking spray, set aside.

  3. Cut through thickness of each chicken breast (as if butterflying – but rather cutting entirely through) to create to two portions (if each portion isn’t about ½-inch thick then pound with a meat mallet until nearly that thickness).

  4. In a gallon size resealable bag combine panko bread crumbs, almonds, rosemary and season with salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon pepper).

  5. Working with one chicken breast at a time, place in resealable bag and shake to coat, while slightly pressing as needed to get crumbs to adhere.

  6. Heat 2 teaspoons of oil in a large non-stick skillet over medium heat.

  7. Transfer two chicken breasts to pan, and cook until golden brown on bottom about 1 ½ to 2 minutes.

  8. Then lift chicken breasts and add 2 more teaspoons of oil, then rotate chicken to opposite side and cook until bottom is golden brown. Repeat process with remaining 2 chicken breasts.

  9. Transfer chicken to prepared baking dish and bake in preheated oven until chicken has cooked through, about 10 to 15 minutes (internal temp should register 165 degrees F on a thermometer).

Strawberry Balsamic Sauce:

  1. In a small saucepan heat 1 teaspoon oil over medium heat.

  2. Add shallots and saute until tender. Add strawberry preserves, balsamic vinegar, chicken broth and season with salt and pepper to taste.

  3. Bring to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until sauce has thickened slightly, about 5 to 6 minutes.

  4. Serve warm over chicken.


  • Calories: 530.02kcal
  • Fat: 29.74g
  • Saturated Fat: 5.06g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 15.72g
  • Polyunsaturated Fat: 7.15g
  • Carbohydrates: 31.16g
  • Fiber: 2.59g
  • Sugar: 16.59g
  • Protein: 33.79g
  • Cholesterol: 91.32mg
  • Sodium: 560.68mg
  • Calcium: 79.66mg
  • Potassium: 500.08mg
  • Iron: 2.05mg
  • Vitamin A: 35.03µg
  • Vitamin C: 3.28mg
Want to share your experience making this Almond Crusted Chicken with Balsamic Sauce Recipe? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

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