Recipe by MarieRynr
I have not made this yet, but it sounds delicious. I am planning on making it tonight. An easy way to flatten a chicken breast is to put it in a large freezer bag (not sealed) and use a meat mallet, rolling pin, or the bottom of a small heavy saucepan to flatten it. Works like a charm! Edited to add that I made this dish last night(Dec.29) and it was delicious! I served it with a Saffron Basamati Rice Pilaf and green beans. I put the dish of chicken in the oven with the peppers and sauce poured over it to keep it warm while I made the rice. My husband really enjoyed it.
Top Review by anonymous23
I didn't have raisins, currants, or almonds, but this was really good anyway. Thanks! I'll keep this in mind next time I pick up red peppers just because they're on sale... (and I'll make sure I have almonds). Edited to add: I totally forgot that I had made and reviewed this recipe before. This time I used panko and had almonds I chopped roughly. Absolutely delicious. I don't think I'll forget about this recipe again.
- 6 boneless skinless chicken breasts, flattened to 1/4 inch thick
- 1 tablespoon olive oil
- 3 large red bell peppers, cored,seeded and cut into 1/2 inch strips
- 1⁄3 cup currants or 1⁄3 cup raisins
- 1⁄4 cup balsamic vinegar
- 1 1⁄2 teaspoons sugar
- salt & freshly ground black pepper
- 1⁄4 cup slivered almonds
- 1⁄4 cup dried breadcrumbs
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup all-purpose flour
- 2 egg whites, beaten
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar, divided
- 3 tablespoons water
Directions See How It's Made
- for the bell peppers, heat the olive oil in a medium skillet.
- Add the peppers and saute until tender and lightly browned, about 6 minutes.
- Add the currants and saute 1 minute.
- Add the vinegar and sugar with the salt and pepper to taste, and cook for 1 minute longer.
- take the skillet from the heat and add the almonds, keep warm over very low heat.
- Combine the bread crumbs and the cheese in a shallow dish and stir to mix well.
- Put the flour in a separate shallow dish and the egg whites in a third.
- Dredge each chicken piece in flour, patting to remove excess, then dip in the egg whites, and finally in the bread crumb mixture, shaking off the excess.
- Heat half the olive oil in a large heavy skillet.
- Add half of the chicken and saute until cooked through, 2 to 3 minutes on each side (the chicken should fit comfortably without overlapping; cook 2 breasts at a time if your skillet isn't large enough).
- Transfer the chicken to a serving platter and heat the remaining oil in the skillet for cooking the remaining breasts.
- Spoon the bell pepper mixture over the chicken breasts.
- Add the vinegar and water to the skillet over medium heat and stir to loosen any brown bits.
- Spoon over chicken and serve.