Ingredients for Almond Crusted Chicken With A Strawberry Balsamic Sauce
- 4 boneless skinless chicken breasts (6 oz each)
- 1/2 cup almond flour, 1/4 cup slivered almonds
- 1 large egg
- 1 cup sliced fresh strawberries
- Sugar
- 2 tablespoons balsamic vinegar
- Cornstarch
- Chicken Broth
- Fresh Rosemary
- Parchment paper
- Baking sheet
- Shallow dish
- Small saucepan
- Oven
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How to Make Almond Crusted Chicken With A Strawberry Balsamic Sauce
- Preheat oven to 400°F (200°C).
- In a shallow dish, combine 1/2 cup almond flour, 1/4 cup slivered almonds, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate shallow dish, whisk together 1 large egg and 1 tablespoon of water.
- Dip each chicken breast (about 4, 6 oz each) in the egg mixture, then dredge in the almond mixture, ensuring it's fully coated.
- Place the breaded chicken breasts on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
- While the chicken is baking, prepare the strawberry balsamic glaze: In a small saucepan, combine 1 cup sliced strawberries, 2 tablespoons balsamic vinegar, 1 tablespoon honey, and 1 tablespoon water.
- Bring the mixture to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, or until the strawberries have softened and the sauce has thickened slightly.
- Once the chicken is cooked, drizzle the strawberry balsamic glaze over the top and serve immediately.
- Garnish with fresh strawberries and extra slivered almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
25g
Fat
6g
Carbs
4g
