Almond Crumbed Chicken with Balsamic Strawberry Sauce

Method

1. In a shallow bowl, combine the breadcrumbs, almond meal, salt and pepper. Add the chicken breasts, one piece at a time, turning to coat.
2. In a large frypan, heat 2 tsp olive oil over a medium heat. Cook the crumbed chicken for 4-5 mins on each side until cooked. Remove chicken from the pan and set aside, keeping them warm.
3. In the same pan, cook the shallots in the remaining olive oil until they are soft. Stir in the chicken stock, jam, balsamic vinegar, and rosemary. Bring to a gentle boil, then reduce the heat and simmer for 5-6 mins or until the sauce has thickened.
4. Meanwhile, in a large saucepan, bring roughly 2cm of water to a boil. Add the spinach, cover, and boil for 3-5 mins or until wilted. Once done, drain the spinach, and serve alongside the chicken and strawberry balsamic sauce.