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1/2 C. almond flour or almond meal (Panko can be used as well…the almond flour/meal is a great gluten free option) 1/2 C. slivered almonds, chopped coarsely 1/2 t. salt 1/2 t. pepper 1/4 t. Epicurean Garlic Extra Virgin Olive Oil 4 boneless, skinless chicken breasts 1/4 C. strawberry jam 3 T. Epicurean Strawberry Balsamic Vinegar Approximately 2-3 T. Basil Olive Oil 2 T. chopped, fresh basil…plus additional for garnish

For the Strawberry Basil Balsamic Glaze: In a bowl mix together the jam, Epicurean Strawberry Balsamic Vinegar, and 2 T. chopped, fresh basil. Stir until combined and set aside. For the Almond Crusted Chicken: Add the almond flour/meal, almonds, salt, pepper, and granulated garlic into a re-sealable bag. Rinse the chicken and dry off, and place in the bag shaking to coat one piece at a time. Place on wire rack on top of roasting pan and bake for 20-25 minutes (depending on thickness and size of breasts) or until chicken is cooked through (165 degrees), and the coating is starting to turn golden brown. You can also place the chicken under the broiler for an additional few minutes to get a nice crust. Keep an eye on it so it doesn’t burn. On the Plates: Slice the almond crusted chicken into strips. Drizzle with Epicurean Basil Extra Virgin Olive Oil, and top with Epicurean Strawberry Basil Balsamic glaze. Finish with fresh basil garnish.