Almond-Dusted Strawberry Balsamic Chicken Breasts

From: Biscuits -n- Gravy

On Aug 17, 2009

Quick, easy, a very attractive and delicious plate to make. I didn't trust the 4 minute sauté on each side in fear the chicken wouldn't fully cook. So I let it go quite a bit longer (like 8 min/side w/ more oil). Still came out wonderfully.

From: cookin_nurse

On Nov 16, 2008

This was wonderful! I'm not sure where you got this recipe but it was also in the latest holiday issue of taste of home and I looked it up on here to see if anyone had posted it. We have made it a tradition for my husband to pick out a new recipe from a holiday magazine that looks good, and this is what he picked this year. My husband loved it, he rated it 4.5 stars out of 5 (which there are few recipes that he rates above a 4, so thats saying a lot). The taste of this was just wonderful and next time I think I'll try this with salmon! This recipe is most defantly guest wrothy- if not even restaurant worthy!!!

From: Chef #421243

On Sep 25, 2007

You are right, this is a great GUY food! My husband loved it and started thinking of other meats we could use the sauce on, like roasted pork. I kept the sauce separate because I knew my kids wouldn't care for it, but they all enjoyed the almond-crusted chicken. I had to improvise a little, I didn't have strawberry preserves, but I did have raspberry. It was still wonderful! I also had to use vidalia onions because I had no green ones or shallots. One last change...I only had bone-in chicken thighs. I fried them for a while to crust them then threw them in to a 425 degree oven for finish cooking while I made the sauce. Thanks for this AWESOME recipe! It was fairly easy too. We will be making this one again and again!

From: sugarpea

On Nov 3, 2005

Dh is already begging to have this again very soon. It was awesome. Appearances to the contrary this recipe is quite simple and quick to make. I made half the recipe and it worked perfectly, and I didn't serve it with the spinach.