Time: 20 minutes
Yield: 4 servings
This is not your average baked chicken. Your average baked chicken isn’t as crunchy or delightfully savory as Almond-Crusted Chicken. Additionally, other baked chickens don’t have a sweet and smoky sauce that pairs wonderfully with the nutty flavor of the chicken crust. Almond-Crusted Chicken takes 20 minutes or less and serves up a juicy main course that will have you jumping for joy!
Preheat the oven to 350 degrees F.
Generously spray a baking dish with nonstick cooking spray.
Slice the chicken breasts in half lengthwise to create two 1/2-inch thick breast pieces out of one. Repeat with your second chicken breast.
Combine the panko, almonds, rosemary, salt, and pepper in a plastic Ziploc bag.
Place one chicken breast piece at a time into the bag and shake to coat well.
In a large nonstick skillet over medium heat, heat 2 teaspoons of the canola oil.
Cook two of the coated chicken breasts at a time until they are nicely golden brown on the bottom, about 2 minutes.
Before flipping, add 2 more teaspoons of the canola oil.
Flip and cook until golden brown all over, about 2 minutes.
Repeat the cooking process with the 2 remaining chicken breasts and the remaining 4 tablespoons of the canola oil.
Transfer all the chicken to the pre-sprayed baking dish.
Bake until the chicken is completely cooked through, reading 165 degrees F, about 10-15 minutes.
Preheat 1 teaspoon of the canola oil in a small saucepan over medium heat on the stovetop.
Once the oil is hot, saute the shallots until they are tender, about 3-4 minutes.
Add the preserves, balsamic vinegar, chicken broth, and salt and pepper to taste, stirring to combine.
Bring the mixture to a boil and immediately reduce the heat to a simmer.
Allow the sauce to thicken, about 5-6 minutes.
Drizzle the sauce over the warm chicken and serve immediately.