Balsamic Vinegar Chicken & Almond Peppers

[ElinorC]

Someone on the old BBS requested that this recipe be posted; here it is!


* Exported from MasterCook *

Balsamic Vinegar Chicken With Almond Peppers

Recipe By :Cooking Light, Sept 1994, page 97
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 large red bell peppers
2 large green bell peppers
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 4 ounce boneless skinless chicken breast halves
3 tablespoons fine dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons water
24 arugula leaves -- (optional)

1. 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; 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 flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; dredge each piece of chicken in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.

3. Heat 2 teaspoons 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 tablespoons vinegar and water to skillet; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.

Yield: 6 servings (serving size: 3 ounces chicken and 1/2 cup bell pepper mixture).


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Per serving: 290 Calories (kcal); 9g Total Fat; (27% calories from fat); 32g Protein; 22g Carbohydrate; 68mg Cholesterol; 262mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Pat]

Thanks! When I saw this in the magazine, I did not think I would try it and then everyone was posting about how good it was, so you all convinced me. My husband loved it. He kept insisting that I e-mail it to my children. They thank you also.

[Beth]

Elinor, I saw the discussion of this recipe on the old board and it sounded great, but then I saw the raisins. It them out of hand or possibly in baked goods, but I'm generally turned off by raisins in cooked foods. Do you think they would be missed in this recipe?

[ElinorC]

I'm generally turned off by raisins in cooked foods. Do you think they would be missed in this recipe? [/B]

I'm sure it would be good without them also. Why don't you adding just a few and if you don't like them, you can easily pick them out when you eat the dish?

[Pat]

Originally posted by Beth:
Elinor, I saw the discussion of this recipe on the old board and it sounded great, but then I saw the raisins. It them out of hand or possibly in baked goods, but I'm generally turned off by raisins in cooked foods. Do you think they would be missed in this recipe?

My husband does not like raisins at all in any form, but I used them in this recipe thinking that he could pick them out if he did not want to eat them, but he liked them in this recipe. Actually he liked the recipe better than I did, and I liked it.