Laurdee
06-08-2000, 05:10 PM
I made this tonight. It was delicious!!! i did cut down on the # of peppers though!
From : Cooking Light Mag.
Number of servings: 6
Weight Watchers points: 6
INGREDIENTS
2 large red bell peppers (about 3/4 LB)
2 large green bell peppers “ “
2 tsp. olive oil
1/4 cup balsamic vinegar
1-1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup slivered almonds, toasted
5 (4-ounce)skinned boned chicken breast halves
3 tbs. dry breadcrumbs
3 tbs. grated parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 tsp. olive oil
2 tbs. balsamic vinegar
2 tbs. water
INSTRUCTIONS
1. cut bell peppers into 2x2-1/2” strips. Heat 2 tsp. olive oil in a large nonstick skillet over
medium-high heat. Add peppers; sauté 8 minutes. Add 1/4 cup vinegar, sugar, salt and black
pepper; cook 1 minute. Remove from heat, stir in almonds. Set aside,and keep war,.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4
inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a
shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour,and dip in egg
whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Add the chicken
and cook for 3 minutes on each side or until done Remove from heat. Place the chicken and
bell pepper mixture on a serving platter; set aside,and keep warm.
4. Add 2 tbs. vinegar and water to pan, stir with a wooden spoon to loosen browned bits.
Spoon mixture over chicken and bell pepper mixture.
**Original recipe called for 1/3 cup raisins, sautéed after peppers**
------------------
Laurie~~ Some people dream about success...while others wake up and work hard at it.
~~One of the "original" BCB's since Oct.1999~~
From : Cooking Light Mag.
Number of servings: 6
Weight Watchers points: 6
INGREDIENTS
2 large red bell peppers (about 3/4 LB)
2 large green bell peppers “ “
2 tsp. olive oil
1/4 cup balsamic vinegar
1-1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup slivered almonds, toasted
5 (4-ounce)skinned boned chicken breast halves
3 tbs. dry breadcrumbs
3 tbs. grated parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 tsp. olive oil
2 tbs. balsamic vinegar
2 tbs. water
INSTRUCTIONS
1. cut bell peppers into 2x2-1/2” strips. Heat 2 tsp. olive oil in a large nonstick skillet over
medium-high heat. Add peppers; sauté 8 minutes. Add 1/4 cup vinegar, sugar, salt and black
pepper; cook 1 minute. Remove from heat, stir in almonds. Set aside,and keep war,.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4
inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a
shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour,and dip in egg
whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Add the chicken
and cook for 3 minutes on each side or until done Remove from heat. Place the chicken and
bell pepper mixture on a serving platter; set aside,and keep warm.
4. Add 2 tbs. vinegar and water to pan, stir with a wooden spoon to loosen browned bits.
Spoon mixture over chicken and bell pepper mixture.
**Original recipe called for 1/3 cup raisins, sautéed after peppers**
------------------
Laurie~~ Some people dream about success...while others wake up and work hard at it.
~~One of the "original" BCB's since Oct.1999~~