Nutty Chicken

Cranberry Almond Chicken...

4 boneless, skinless chicken breasts (about 2 pounds)
2 shallots, rinsed
1 leek, rinsed
3 T unsalted butter
1/2 cup cider vinegar
1/2 cup maple syrup
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1/2 cup Japanese-style bread crumbs
1/3 cup slivered almonds
1/4 teaspoon kosher salt
1/8 teaspoon pepper

Preheat oven to 450. Coat 2-quart baking dish with cooking spray. Place chicken in dish and bake 20 minutes. While chicken bakes, chop shallots coarsely. Slice bulb and lower leaves of leeks finely. Place butter in small bowl to soften. Combine in small saucepan, vinegar, syrup, nutmeg, shallots and leeks. Bring to a boil on medium-high. Reduce heat to medium-low. Cook 10 minutes or until liquid is thickened and has reduced by about one-half. Stir remaining ingredients into butter until blended to make topping. Remove chicken from oven. Pour hot maple sauce evenly over chicken/ Sprinkle with cranberry topping. Bake 5-10 more minutes or until internal temperature reaches 165. Use a meat thermometer to accurately ensure doneness. Serve.