FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  Balsamic Chicken with Sweet Peppers

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

BALSAMIC CHICKEN with SWEET PEPPERS

Bite Me
by Julie Albert and Lisa Gnat
I made a really expensive blunder - peppers were sliced, plump raisins measured out and chicken sauteed to a golden crisp. But, oops, no cheap balsamic vinegar. Luckily, I discovered a small bottle of the dark beauty tucked away in the pantry and proceeded to use the entire 4 ounces to create the fragrant, syrupy sauce.
Here are the lessons I learned:
1. Always check for all ingredients before starting,
2. Reduced balsamic vinegar has the same rich taste whether it comes from a $50 vial or a $3.15 jug,
3. Licking all the plates clean does not bring with it absolution of guilt.
Serves 6

INGREDIENTS

    • 1/4 cup flour
    • 2 large egg whites
    • 1/4 cup breadcrumbs
    • 1/4 cup freshly grated Parmesan cheese
    • 2 tbsp olive oil
    • 6 boneless, skinless chicken breast halves

    Balsamic Sauce
    • 2 tsp olive oil
    • 2 large red bell peppers, sliced into strips
    • 2 large green peppers, sliced into strips
    • 1/2 cup raisins
    • 1/2 cup balsamic vinegar
    • 3 tbsp sugar
    • 1/2 tsp kosher salt
    • 1/4 tsp freshly ground black pepper
    • 1/2 cup toasted slivered almonds, for topping


DIRECTIONS

1) Preheat oven to 375° F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Place flour in a shallow dish. Put egg whites in a separate bowl. Combine the breadcrumbs and Parmesan in a third dish. Dust chicken with flour, shaking off any excess. Dip in egg whites and then coat in the breadcrumb mixture.

3) In a large skillet, heat olive oil over high heat. Saute the chicken for 2 minutes per side or until golden brown. Place chicken on prepared baking sheet and finish cooking in the oven for 18-20 minutes.

4) For the sauce, in a large skillet, heat olive oil over medium heat. Add red and green peppers and saute for 8 minutes. Add raisins and stir for 1 minute. Add the balsamic vinegar, sugar, salt and pepper, mixing 1-2 minutes, coating the peppers.

5) To serve, slice chicken and top with balsamic sauce and toasted almonds.
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages