Balsamic Vinegar Chicken with Almond Peppers

Ingredients

• 0.3 cup balsamic vinegar 
• 2 tablespoons balsamic vinegar 
• 0.1 teaspoon pepper black
• 3 tablespoons breadcrumbs dry
• 2  egg whites 
• 0.3 cup flour all-purpose
• 0.8 pound bell peppers green
• 2 teaspoons olive oil 
• 3 tablespoons parmesan cheese grated
• 0.3 cup raisins 
• 0.8 pound bell peppers red
• 0.3 teaspoon salt 
• 24 ounce skinned 
• 0.3 cup slivered almonds toasted
• 1.5 teaspoons sugar 
• 2 tablespoons water 

Equipment

• frying pan
• plastic wrap
• wooden spoon
• rolling pin
• meat tenderizer

Directions

1. Cut bell peppers into 2 x 2 1/2-inch strips.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
3. Add peppers; saut 8 minutes.
4. Add raisins; saut 1 minute.
5. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute.
6. Remove from heat; stir in almonds. Set aside, and keep warm.
7. 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.
8. Combine breadcrumbs and cheese in a shallow dish.
9. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
10. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
11. Add the chicken, and cook for 3 minutes on each side or until done.
12. Remove from heat.
13. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
14. 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.