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Balsamic Chicken w/ Almonds, Peppers & Thyme
by The Fit Gourmet
Ingredients:
2 Tablespoon olive oil, divided
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 green bell peppers, cut into strips
1/3 cup raisins
½ cup balsamic vinegar
1 teaspoon sugar
2 tablespoon fresh thyme, chopped
¼ teaspoon salt
1/8 teaspoon pepper
1 lb. chicken breast, boneless and skinless
½ cup Italian-style dry breadcrumbs
¼ cup Parmesan cheese
¼ cup sliced almonds, toasted
Directions:
1. In a large skillet, heat one tablespoon olive oil over medium-high heat. Sauté peppers for 6-8 minutes. Next, add raisins, balsamic vinegar, sugar, thyme, salt and pepper then sauté for another minute. Remove from heat.
2. Cut chicken breasts in half lengthwise. Next place chicken between twio sheets of plastic wrap on a cutting board; pound gently with a meat mallet using the flat side. (This will guarantee the tenderest chicken). Then cut each chicken breast into 3 or 4 bite-size pieces.
3. On a large plate or shallow dish combine breascrumbs and Parmesan cheese. Dredge each piece of chicken through breadcrumb mixture and set aside.
4. In a large skillet, heat remaining oil over a medium-high heat. Add chicken and cook 3 minutes each side or until done. Next,
combine pepper mixture with chicken and toss together well. Serve over brown rice top with toasted almonds and fresh thyme. Bon Appetite'!
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