Balsamic Chicken with Sweet Peppers

from Bite Me (cookbook)

Ingredients

• 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

Directions

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