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Balsamic Vinegar Chicken with Almond Peppers

This dish sounded interesting to me, and it ended up being really wonderful! The combination of flavors worked really well together, and the sweetness from the raisins really adds a nice punch to the dish. This one really delivers on flavor…and leftovers are great, too!

Balsamic Vinegar Chicken with Almond Peppers

Balsamic Vinegar Chicken with Almond Peppers
Cooking Light June 2000

2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
⅓ cup raisins
¼ cup balsamic vinegar
1 ½ teaspoons sugar
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
¼ cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water

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, sauté 8 minutes. Add raisins; sauté 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 to flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.

Heat 2 teaspoons olive oil in a large non stick skillet over medium-high heat.

Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. 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. Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers).

Nutritional notes:
Calories 288 (30% from fat); Fat 9.5g (sat 2g, mono 4.9g, poly 1.7g); Protein 31.3 g; Carb 19.4g; Fiber 2.6g; Chol 74 mg; Iron 2.8mg, Sodium 253mg; Calc 73mg

MacGourmet Rating: 5 Stars

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