Almond Chicken and Strawberry Balsamic Dipping Sauce

Lírah products:
Caramelised Strawberry Balsamic
Serves: 4
Difficulty: Easy
Prep time: 20 minutes

This is a great way to jazz up a comforting dinner favourite, not to mention that each piece is more filling than traditional version thanks to healthy fats in almonds!

 

Ingredients

  • 1/2 cup bread crumbs (Panko are our favourite)
  • 1/3 cup unblanched almonds, coarsely ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast cut into 2-3 inch strips
  • 3 teaspoons olive oil, divided
  • 1/4 cup chopped shallots
  • 1/3 cup chicken stock
  • 4 tablespoons Lirah’s caramalised strawberry balsamic vinegar
  • 4 tablespoons of tomato sauce
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

 

Method 

  1. In a large resealable plastic bag, combine the almonds, bread crumbs, salt and pepper. Add chicken, one piece at a time, and shake to coat.
  2. In a large non-stick skillet coated with cooking spray, cook chicken in 2 teaspoons olive oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
  3. In the same pan, cook shallots in remaining oil until tender. Stir in the stock, strawberry balsamic vinegar, tomato sauce and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.

Note: Basil is a great substitute for rosemary

 

 

 

 

No Comments

Post A Comment