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Heat olive oil in a skillet over medium heat. Add peppers and cook for approximately 8 minutes. Add raisins and stir 1 minute. Add balsamic vinegar, sugar, salt and pepper and cook, stirring, 1 more minute. Remove from heat and add almonds. Set aside and keep warm.
Place each breast fillet between plastic wrap. Pound fillets, carefully, to flatten. Combine bread crumbs with parmesan cheese in a shallow dish. Place flour and egg whites in separate dishes. Dredge each fillet in flour and dip in egg whites. Dredge afterwards in breadcrumb mixture.
Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Add chicken and cook on both sides until tender. Remove from heat. Place chicken fillets and pepper mixture on a serving platter, 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 pepper mixture.
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