Balsamic chicken & peppers

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Balsamic chicken & peppers


  • 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


  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 sauté 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.