Dinner Tonight

Balsamic Vinegar Chicken with Almond Peppers

2  large red bell peppers (about 3/4 pound)
2  large green bell peppers (about 3/4 pound)
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 black pepper
1/4 cup slivered almonds, toasted
6  (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2  egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water

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.