Balsamic Vinegar Chicken with Almonds & Raisins

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
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
6 tablespoons dry breadcrumbs
6 tablespoons grated Parmesan cheese
1/2 cup all-purpose flour
3 egg whites
2 teaspoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons water

Directions

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, saute 8 minutes. Add raisins,saute 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 in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.

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.

Add 4 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).