Shelly's Recipe

BALSAMIC CHICKEN WITH PEPPERS

Category: Chicken

2 EACH large red and green bell peppers
2 tsp olive oil
1/4 cup balsamic vinegar
1 1/2 tsp sugar
Salt and pepper
1/4 cup almond slivers – toasted
6 chicken breast halves
3 tbsp dry bread crumbs
3 tbsp Parmesan cheese – grated
1/4 cup flour
2 egg whites
2 tsp olive oil
2 tbsp balsamic vinegar
2 tbsp water

Cut bell peppers into wide strips. In a large nonstick skillet, heat 2 tsp olive oil over medium high heats. Add peppers and sauté until slightly tender (10 minutes). Add 1/4 cup vinegar, sugar, salt, and pepper. Cook one minute longer. Remove from heat and stir in almonds. Set aside and keep warm.

Flatten chicken breast halves to a 1/4 inch thickness. In a shallow dish, combine cheese and bread crumb. In another shallow dish place flour. Dredge chicken in flour, then dip in egg whites, and then in bread crumb mixture.

In a large nonstick skillet, heat remaining 2 tsp olive oil over medium high heats. Cook chick until well done (3 minutes per side). Set aside and keep warm. Add 2 tbsp vinegar and water to skillet; stir with a wooden spoon to loosen brown bits. On a serving platter place chicken and bell pepper mixture. Spoon water-vinegar mixture over chicken and bell peppers.