Balsamic Vinegar Chicken With Almond Peppers

Recipe Ingredients

3/4 lb	340g / 11oz	Red bell peppers
3/4 lb	340g / 11oz	Green bell peppers
2 teaspoons	10ml	Olive oil
1/3 cup	53g / 1.9oz	Raisins
1/4 cup	59ml	Balsamic vinegar
1 1/2 teaspoons	7.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 cup	23g / 0.8oz	Slivered almonds - toasted
6		Boneless skinless chicken breast halves
3 tablespoons	45ml	Fine dry breadcrumbs
3 tablespoons	45ml	Grated parmesan cheese
1/4 cup	15g / 0.5oz	All-purpose flour
2		Egg whites
2 teaspoons	10ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Water
24		Arugula leaves - (optional)

Recipe Instructions

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; 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.

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; dredge each piece of chicken in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.

Heat 2 teaspoons 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 tablespoons vinegar and water to skillet; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture. Yield: 6 servings (serving size: 3 ounces chicken and 1/2 cup bell pepper mixture).

Source:
Cooking Light, Sept 1994, page 97

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