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
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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