Balsamic Vinegar Chicken with Almond Peppers

This recipe covers it all! In the sauce, sweet raisins offset the tart balsamic vinegar and the almonds add a wonderful crunch.  The red and green bell peppers provide fun color to the plate. Balsamic vinegar not only brings out the best in recipes it has great health benefits too!  Enjoy!

Ingredients

• 2 large red bell peppers (about 3/4 pound) 
• 2 large green bell peppers (about 3/4 pound) 
• 2 teaspoons olive oil 
• 1/3 cup raisins (golden raisins work well)
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons sugar 
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup slivered almonds, toasted 
• 6 (4-ounce) skinned, boned chicken breast halves 
• 3 tablespoons dry breadcrumbs (I used panko crumbs for extra crunch)
• 3 tablespoons grated Parmesan cheese 
• 1/4 cup all-purpose flour 
• 2 egg whites 
• 2 teaspoons olive oil 
• 2 tablespoons balsamic vinegar
• 2 tablespoons water

Preparation

1. 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.
2. 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 in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 teaspoons olive oil in a large nonstick 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.
4. 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.