I've mentioned before that I work for a doctor who also happens to be a pretty darn good cook. Well today, the good old Dr. N came through for me with tonight's dinner idea. Just when I was wondering what I was going to make tonight, he came out of his office with a recipe he had made the previous night. This recipe is extremely easy and tastes AMAZING! Jim agreed - it's one we will definitely make again!
Two Chicken Breasts (Cut or Pounded to 1/4" Thickness)
3 Tbsp Olive Oil
3 Sweet Peppers (Red, Orange or Yellow - or a Combination of the three)
1/4Toasted Slivered Almonds
1/4 Balsamic Vinegar
3 Egg Whites
1/4 Cup Shredded Parmesan Cheese mixed with 1/2 Cup Bread Crumbs
Cut and Core Peppers, slice into 1/4" Strips. Saute peppers with 1 Tbsp of the olive oil over medium/high heat until the peppers become tender. Add balsamic vinegar and allow to simmer / boil down slightly. Add almonds and set aside (keep warm).
Take Chicken breast (cut or pounded 1/4" thickness). Pat dry and lightly coat with flour. Send chicken breasts through egg white wash and then coat with Bread crumb / Parmesan mixture.
Heat remaining 2 Tbsp of Olive Oil in a large skillet. Cook chicken breasts in skillet for 2 to 2-1/2 minutes on each side. If chicken is 1/4" in thickness, 2.5 minutes on each side should be perfect for cooking through.
Remove chicken from skillet and top with pepper / almond mixture.