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Balsamic Chicken With Sweet Peppers Recipe

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This recipe for Balsamic Chicken With Sweet Peppers is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup flour
2 large egg whites
1/4 cup breadcrumbs (Panko, Kellogg's cornflake crumbs are all good choices)
1/4 cup freshly grated Parmesan cheese
2 tbsp evoo
6 boneless skinless chicken breasts
BALSAMIC SAUCE:
2 tsp evoo
2 large red bell peppers, sliced into strips
2 large green peppers, sliced into strips
1/2 cup raisins (dark)
1/2 cup balsamic vinegar
3 tbsp sugar
1/2 tsp kosher salt
1/4 tsp black pepper, ground
1/2 cup toasted slivered almonds, for topping
Directions:
Directions:
1. Preheat oven to 375ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2. Place flour in a shallow dish or onto a piece of wax paper. Put egg whites in a wide bottom bowl. Combine the breadcrumbs and Parmesan onto another piece of wax paper. Dust chicken with flour, shaking off any excess. Dip in egg whites and then coat in the breadcrumb mixture.

3. In large skillet, heat evoo over medium-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, wipe out the large skillet you just used and heat evoo 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.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of your favourite chicken recipes. Serves 6.

 

 

 

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