Almond Crusted Chicken with Balsamic Sauce Recipe

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
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