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Ingredients
| red bell pepper: 2 peppers |
| green bell pepper: 2 |
| olive oil: 2 tsp |
| seedless raisins (packed): 1/3 cup |
| balsamic vinegar: 1/4 cup |
| granulated sugar: 1 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| almonds (slivered): 1/4 cup (toasted) |
| chicken breasts: 6 breasts (halved) |
| bread crumbs: 3 Tbl |
| parmesan cheese (grated): 3 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| eggs: 2 (whites) |
| olive oil: 2 tsp |
| balsamic vinegar: 2 Tbl |
| water: 2 Tbl |
Balsamic Vinegar Chicken with Almond Peppers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Cut bell peppers into 2 x 2-1/2-inch strips.
- Heat 2 tsp 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.
- Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" 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.
- Heat 2 tsp 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.
- Add 2 Tbs vinegar and water to pan; stir with a wooden spoon to loosen browned bits.
- Spoon mixture over chicken and bell pepper mixture.