Balsamic Vinegar Chicken With Peppers and Almonds

Submitted by retiree09

"I got this from Cooking Light Magazine, Sept 1994 issue. It is very delicious and is a great entertaining dish."

 

• Ready In: 30mins
• Ingredients: 18
• Yields: 6 chicken breasts
• Serves: 6

ingredients

• 3⁄4 lb red bell pepper
• 3⁄4 lb green bell pepper
• 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 pepper
• 1⁄4 cup slivered almonds, toasted
• 6 chicken breasts, boneless skinless
• 3 tablespoons dry breadcrumbs
• 3 tablespoons parmesan cheese, grated
• 1⁄4 cup all-purpose flour
• 2 egg whites
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons water

directions

1. 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; saute 8 minutes. Add raisins; saute 1 minute. Add 1/4 cup vinegar and next 3 ingredients; 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, and pound out to 1/4 inch thickness, using a meat mallet or heavy skillet. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; and place egg whites in a shallow dish. Dredge each piece of chicken in flour, then dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from heat. Place chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 Tbl vinegar, 1 Tbl sugar and water to skillet; stir with a wooden spoon to loosen browned bits. Cook for 3 minutes to reduce down a little. Spoon mixture over chicken and bell pepper mixture.