• Using a meat mallet, pound the boneless chicken breast so it is even, about ½-inch thick. Set aside.
  4 boneless skinless chicken breast halves
• In the bowl of a food processor, combine the bread crumbs, almonds, salt, and pepper.
  ½ cup panko bread crumbs, ⅓ cup unblanched almonds, ½ teaspoon salt, ¼ teaspoon pepper
• Transfer the almond mixture to a shallow bowl. Add chicken, 1 piece at a time, and turn to coat.
• In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
  3 teaspoons canola oil

Make the Strawberry Sauce

• In the same pan, cook shallots in remaining oil until tender. Using a wooden spoon, stir in the broth, preserves, and vinegar. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.
  ¼ cup chopped shallots, ⅓ cup reduced-sodium chicken broth, ⅓ cup strawberry preserves, 3 tablespoons balsamic vinegar