Balsamic Vinegar Chicken With Peppers And Almonds Recipe

Name: Balsamic Vinegar Chicken With Peppers And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 lb red bell pepper, 3/4 lb green bell pepper, 2 teaspoons olive oil, 1/3 cup raisins, and more.

Yes, Balsamic Vinegar Chicken With Peppers And Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Vinegar Chicken With Peppers And Almonds

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