BALSAMIC VINEGAR CHICKEN

2 Large Red Peppers, sliced 2 Large Green Peppers, sliced 2 Teaspoons Olive Oil 1/4 Cup Balsamic Vinegar 1 1/2 Teaspoons Sugar 1/8 Teaspoon Pepper 1/4 Cup Slivered Almonds 6 Boneless, Skinless Chicken Breast

3 Tablespoons Dry Bread Crumbs 3 Tablespoons Parmesan Cheese, grated 1/4 Cup Flour 2 Egg Whites 2 Teaspoons Olive Oil 2 Tablespoons Balsamic Vinegar 2 Tablespoons Water

Add the olive oil to a pan and sauté the peppers. Add in the vinegar, sugar, pepper and almonds and cook for 1 minute. Remove from heat. Place each chicken breast in plastic and pound to ¼”. Place bread crumbs and cheese in a bowl. Place flour in a separate bowl. Place the eggs whites in another bowl. Dredge chicken in the flour, then the egg whites and then the cheese mixture. Heat the oil in a pan. Add the chicken and cook until cooked through. Remove from heat. Add the remaining 2 ingredients to the pan and stir. Spoon over the chicken. Add the pepper mixture to each chicken breast. Serve.

SERVINGS 6; CALORIES 288; FAT 9.5 g; PROTEIN 31.3 g; CARBS 19.5 g; FIBER 2.6 g; CHOL 74 mg; IRON 2.8 mg; SODIUM 253 mg; CALC 73 mg SERVING SIZE= 1 Chicken Breast

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Updated 12/7/99