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1
for the bell peppers, heat the olive oil in a medium skillet.
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2
Add the peppers and saute until tender and lightly browned, about 6 minutes.
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3
Add the currants and saute 1 minute.
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4
Add the vinegar and sugar with the salt and pepper to taste, and cook for 1 minute longer.
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5
take the skillet from the heat and add the almonds, keep warm over very low heat.
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6
Combine the bread crumbs and the cheese in a shallow dish and stir to mix well.
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7
Put the flour in a separate shallow dish and the egg whites in a third.
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8
Dredge each chicken piece in flour, patting to remove excess, then dip in the egg whites, and finally in the bread crumb mixture, shaking off the excess.
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9
Heat half the olive oil in a large heavy skillet.
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10
Add half of the chicken and saute until cooked through, 2 to 3 minutes on each side (the chicken should fit comfortably without overlapping; cook 2 breasts at a time if your skillet isn't large enough).
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11
Transfer the chicken to a serving platter and heat the remaining oil in the skillet for cooking the remaining breasts.
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12
Spoon the bell pepper mixture over the chicken breasts.
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13
Add the vinegar and water to the skillet over medium heat and stir to loosen any brown bits.
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14
Spoon over chicken and serve.
