Balsamic Chicken And Peppers

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I have not made this yet, but it sounds delicious. I am planning on making it tonight. An easy way to flatten a chicken breast is to put it in a large freezer bag (not sealed) and use a meat mallet, rolling pin, or the bottom of a small heavy saucepan to flatten it. Works like a charm! Edited to add that i made this dish last night(dec.29) and it was delicious! i served it with a saffron basamati rice pilaf and green beans. I put the dish of chicken in the oven with the peppers and sauce poured over it to keep it warm while i made the rice. My husband really enjoyed it.

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Steps

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For the bell peppers , heat the olive oil in a medium skillet.

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Add the peppers and saute until tender and lightly browned , about 6 minutes.

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Add the currants and saute 1 minute.

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Add the vinegar and sugar with the salt and pepper to taste , and cook for 1 minute longer.

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Take the skillet from the heat and add the almonds , keep warm over very low heat.

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Combine the bread crumbs and the cheese in a shallow dish and stir to mix well.

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Put the flour in a separate shallow dish and the egg whites in a third.

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Dredge each chicken piece in flour , patting to remove excess , then dip in the egg whites , and finally in the bread crumb mixture , shaking off the excess.

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Heat half the olive oil in a large heavy skillet.

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Add half of the chicken and saute until cooked through , 2 to 3 minutes on each side.

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Transfer the chicken to a serving platter and heat the remaining oil in the skillet for cooking the remaining breasts.

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Spoon the bell pepper mixture over the chicken breasts.

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Add the vine.

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Ingredients

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boneless skinless chicken breasts, olive oil, red bell peppers, currants, balsamic vinegar, sugar, salt & freshly ground black pepper, slivered almonds, dried breadcrumbs, parmesan cheese, all-purpose flour, egg whites, water