Balsamic Vinegar Chicken with Almond Peppers
Balsamic Vinegar Chicken with Almond Peppers requires about 45 minutes from start to finish. One serving contains 253 calories, 8g of protein, and 6g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up raisins, sugar, pepper, and a few other things to make it today.
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; saut 8 minutes.
Add raisins; saut 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-inch 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 teaspoons 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.
Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.