Almond Crusted Chicken with Cherry Balsamic Sauce
Recipe type: Main
For the chicken:
  • About 1 lb thinly sliced chicken breasts, or chicken breasts pounded thin
  • ¼ c plain Greek yogurt
  • ½ t kosher salt
  • pepper
  • 1¼ c slivered almonds
For the sauce:
  • 1 t olive or vegetable oil
  • ½ c sweet onion, chopped (I used a Vidalia)
  • 1½ t fresh thyme, minced
  • ¼ t kosher salt
  • pepper
  • ½ c cherry preserves
  • 3 T balsamic vinegar
For the chicken:
  1. Preheat your oven to 350°F. Line a baking sheet with foil and spray with olive oil or cooking spray.
  2. Combine the Greek yogurt, salt, and pepper in a bowl or plastic bag.
  3. Add the chicken, and mix to completely coat each piece.
  4. Place the almond in a shallow dish.
  5. Dip the coated chicken into the almonds to cover on both sides, and place on the prepared baking sheet.
  6. Bake for 15-20 minutes, or until chicken is cooked through.
For the sauce:
  1. While the chicken is cooking, heat oil in a saucepan over medium heat.
  2. Add onion, and saute for about 5 minutes, until the onion is soft and translucent.
  3. Add the salt, pepper, and thyme, and saute for another minute or two.
  4. Add the preserves and vinegar, and stir until preserves melt and sauce is heated through.
  5. Serve over chicken.
This recipe was adapted from Recipe Girl's Apricot-Balsamic Chicken
Recipe by Cupcakes & Kale Chips at