Balsamic Vinegar Chicken with Almond Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 large red bell peppers (about 3/4 pound) |
2 large green bell peppers (about 3/4 pound) |
2 teaspoons olive oil |
1/3 cup raisins |
1/4 cup balsamic vinegar |
1 1/2 teaspoons sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup slivered almonds, toasted |
6 (4-ounce) skinned, boned chicken breast halves |
3 tablespoons dry breadcrumbs |
3 tablespoons grated parmesan cheese |
1/4 cup all-purpose flour |
2 egg whites |
2 teaspoons olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons water |
Directions:
1. Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
4. Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
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