So this has been a favorite of ours for a few years now. We first had this served to us from Lynnette's table--everything that we've eaten from her kitchen is a hit! I love to cook this in the summer when bell peppers are fresh out of the garden. I have used all colors of peppers and it always turns out tasty. This is a little labor intensive but worth the effort. We have Cooking Light magazine to thank for this great recipe.
6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers)
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.
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 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
- 288 (30% from fat)
- 9.5g (sat 2g,mono 4.9g,poly 1.7g)
- Cooking Light, JUNE 2000