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Balsamic Chicken
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Categories: Chicken, Italian
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Total Time: 30 min.

The original recipe for this dish called for a small amount of raisins, but I think its great as is. Be sure to flatten the chicken well; otherwise, the outer coating will burn while you are trying to get the thick piece of chicken to cook through. The day we made this, I served it with parsleyed and buttered potatoes and peas.

large bell peppers - red
large bell pepper - green
teaspoons olive oil
cup balsamic vinegar
teaspoons sugar
salt and pepper
cup almond slivers - toasted
chicken breast halves
tablespoons dry bread crumbs
tablespoons Parmesan cheese - grated
cup all-purpose flour
egg whites
teaspoons olive oil
tablespoons balsamic vinegar
tablespoons water

Cut bell peppers into wide strips. In a large nonstick skillet, heat 2 teaspoons olive oil over medium high heat. Add peppers and saute until slightly tender (10 minutes). Add 1/4 cup vinegar, sugar, salt, and pepper. Cook one minute longer. Remove from heat and stir in almonds. Set aside and keep warm.

Flatten chicken breast halves to a 1/4 inch thickness. In a shallow dish, combine cheese and bread crumb. In another shallow dish place flour. Dredge chicken in flour, then dip in egg whites, and then in bread crumb mixture.

In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium high heat. Cook chick until well done (3 minutes per side). Set aside and keep warm.

Add 2 tablespoons vinegar and water to skillet; stir with a wooden spoon to loosen brown bits.

On a serving platter place chicken and bell pepper mixture. Spoon water-vinegar mixture over chicken and bell peppers.


Calories: 372 Calories From Fat: 43%
Protein: 47g Carbohydrate: 12g
Cholesterol: 125mg Sodium: 181mg


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