Tuesday, January 17, 2012

Balsamic Chicken with Sweet Peppers

from Bite Me (cookbook)


  • 1⁄4 cup flour
  • 2 large egg whites
  • 1⁄4 cup breadcrumbs
  • 1⁄4 cup freshly grated Parmesan cheese
  • 2 tbsp olive oil
  • 6 boneless, skinless chicken breast halves Balsamic Sauce
  • 2 tsp olive oil
  • 2 large red bell peppers, sliced into strips
  • 2 large green peppers, sliced into strips
  • 1⁄2 cup raisins
  • 1⁄2 cup balsamic vinegar
  • 3 tbsp sugar
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp freshly ground black pepper
  • 1⁄2 cup toasted slivered almonds, for topping


  1. Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
  2. Place flour in a shallow dish. Put egg whites in a separate bowl. Combine the breadcrumbs and Parmesan in a third dish. Dust chicken with flour, shaking off any excess. Dip in egg whites and then coat in the breadcrumb mixture.
  3. In a large skillet, heat olive oil over high heat. Sauté the chicken for 2 minutes per side or until golden brown. Place chicken on prepared baking sheet and finish cooking in the oven for 18-20 minutes.
  4. For the sauce, in a large skillet, heat olive oil over medium heat. Add red and green peppers and sauté for 8 minutes. Add raisins and stir for 1 minute. Add the balsamic vinegar, sugar, salt and pepper, mixing 1-2 minutes, coating the peppers.
  5. To serve, slice chicken and top with balsamic sauce and toasted almonds.
Preparation time: 35 minute(s)
Number of servings (yield): 6

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