Ingredients:
6 boneless skinless chicken breasts, flattened to 1/4 inch thick
1 tablespoon olive oil
3 large red bell peppers, cored,seeded and cut into 1/2 inch strips
1/3 cup currants or 1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
salt & freshly ground black pepper
1/4 cup slivered almonds
1/4 cup dried breadcrumbs
1/4 cup freshly grated parmesan cheese
1/4 cup all-purpose flour
2 egg whites, beaten
3 tablespoons olive oil, divided
3 tablespoons balsamic vinegar, divided
3 tablespoons water
Directions:
for the bell peppers, heat the olive oil in a medium skillet.
Add the peppers and saute until tender and lightly browned, about 6 minutes.
Add the currants and saute 1 minute.
Add the vinegar and sugar with the salt and pepper to taste, and cook for 1 minute longer.
take the skillet from the heat and add the almonds, keep warm over very low heat.
Combine the bread crumbs and the cheese in a shallow dish and stir to mix well.
Put the flour in a separate shallow dish and the egg whites in a third.
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.
Heat half the olive oil in a large heavy skillet.
Add half of the chicken and saute until cooked through, 2 to 3 minutes on each side (the chicken should fit comfortably without overlapping; cook 2 breasts at a time if your skillet isn’t large enough).
Transfer the chicken to a serving platter and heat the remaining oil in the skillet for cooking the remaining breasts.
Spoon the bell pepper mixture over the chicken breasts.
Add the vinegar and water to the skillet over medium heat and stir to loosen any brown bits.
Spoon over chicken and serve.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.