Recipe printed from Jenn's Food Journey, adapted from Taste of Home
1/2 cup panko
1/2 cup unblanched almonds, coarsely ground
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
1/4 cup strawberry preserves
3 Tablespoons balsamic vinegar
1/2 teaspoon dried, crushed rosemary
1 teaspoon adobo sauce (optional)
Preheat oven to 400 degrees. Place a wire rack in a baking sheet with a lip and spray the rack with non-stick spray; set aside.
Add the panko, almonds, salt, and pepper into a resealable bag. Rinse the chicken, shaking off any excess water, and place in the bag; shaking to coat. Repeat with additional pieces of chicken. Place on wire rack and allow to sit for 5 minutes. Place in oven and bake for 20 minutes or until the chicken is cooked through (165 degrees) and the coating is golden brown.
While the chicken bakes, make the sauce. In a bowl, mix together the preserves, vinegar, rosemary, and adobo if using. Stir until combined and smooth. Serve with chicken and enjoy!!