Balsamic Vinegar Chicken With Peppers And Almonds

• 3/4 lb red bell pepper
• 3/4 lb green bell pepper
• 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 pepper
• 1/4 cup slivered almonds, toasted
• 6 chicken breasts, boneless skinless
• 3 tablespoons dry breadcrumbs
• 3 tablespoons parmesan cheese, grated
• 1/4 cup all-purpose flour
• 2 egg whites
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons water

1. Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 tsp 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 and next 3 ingredients; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and pound out to 1/4 inch thickness, using a meat mallet or heavy skillet. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; and place egg whites in a shallow dish. Dredge each piece of chicken in flour, then dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from heat. Place chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 Tbl vinegar, 1 Tbl sugar and water to skillet; stir with a wooden spoon to loosen browned bits. Cook for 3 minutes to reduce down a little. Spoon mixture over chicken and bell pepper mixture.

red bell pepper, green bell pepper, olive oil, raisins, balsamic vinegar, sugar, salt, pepper, slivered almonds, chicken breasts, breadcrumbs, parmesan cheese, flour, egg whites, olive oil, balsamic vinegar, sugar, water

Taken from www.food.com/recipe/balsamic-vinegar-chicken-with-peppers-and-almonds-452869 (may not work)