Tuesday, April 27, 2010

Balsamic Vinegar Chicken with Almond Peppers

This is a pretty easy weeknight meal. While the chicken is finishing cooking in the oven you can be working on the peppers. Serve it with mashed potatoes or rice pilaf.

6 chicken breasts
3 Tb dry breadcrumbs
3 Tb grated Parmesan cheese
¼ cup all-purpose flour
1 egg
2 tsp olive oil
2 Tb balsamic vinegar
2 Tb chicken stock
2 large red bell peppers
2 large green bell peppers
2 tsp olive oil
1/3 cup raisins
¼ cup balsamic vinegar
1 ½ tsp sugar
¼ tsp salt
1/8 tsp black pepper
¼ cup slivered almonds, toasted

Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg. Dredge chicken in breadcrumb mixture.
Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until browned. Remove to a 9 X 13 glass pan and put in oven until cooked through. (about 10 minutes).
Add 2 Tb vinegar and stock to pan; stir with a wooden spoon to loosen browned bits. Keep warm.



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 and sauté 8 minutes. Add raisins; sauté 1 minute. Add ¼ cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds.



Serve chicken and peppers with pan sauce drizzled over top.



I forgot about the pan sauce! It was still great food. :)

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