Instructions

• Preheat the oven to 350°F. Line a baking sheet with foil and spray or brush lightly with oil or cooking spray.
• In a bowl or resealable plastic bag, combine 1/4 cup plain Greek yogurt, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Add the 1 pound thinly sliced (or pounded thin) chicken breasts and toss or shake until each piece is evenly coated.
• Pour 1 1/4 cups sliced almonds into a shallow dish. Remove each yogurt-coated chicken piece and press both sides into the almonds to coat. Arrange the almond-crusted chicken pieces in a single layer on the prepared baking sheet, leaving space between pieces.
• Bake the chicken 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the almonds are lightly toasted.
• While the chicken bakes, make the sauce: heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1/2 cup chopped sweet onion and sauté about 5 minutes, until soft and translucent.
• Add the remaining 1/4 teaspoon kosher salt, the pepper (as listed in the ingredients), and 1 1/2 teaspoons fresh thyme (minced) or 1/4 teaspoon dried thyme. Sauté another 1–2 minutes.
• Add 1/2 cup cherry preserves and 3 tablespoons balsamic vinegar. Stir until the preserves melt and the sauce thickens, about 5 minutes. Lower the heat if the sauce simmers too vigorously.
• When the chicken is done, transfer to plates or a serving platter and spoon the warm cherry-balsamic sauce over each piece. Let the chicken rest 1–2 minutes, then serve.