Balsamic Vinegar Chicken with Almond Peppers

Total Time
40mins
Prep 15 mins
Cook 25 mins

Another "lite meal" that is sure to please. Found in "Cooking Light". Hope you enjoy

Ingredients Nutrition

Directions

  1. Cut bell peppers into 2 x 2-1/2-inch strips.
  2. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
  3. Add peppers; sauté 8 minutes.
  4. Add raisins; sauté 1 minute.
  5. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute.
  6. Remove from heat; stir in almonds.
  7. Set aside, and keep warm.
  8. 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.
  9. Combine breadcrumbs and cheese in a shallow dish.
  10. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites.
  11. Dredge chicken in breadcrumb mixture.
  12. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
  13. Add the chicken, and cook for 3 minutes on each side or until done.
  14. Remove from heat.
  15. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
  16. Add 2 Tbs vinegar and water to pan; stir with a wooden spoon to loosen browned bits.
  17. Spoon mixture over chicken and bell pepper mixture.

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