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Balsamic Vinegar Chicken with Almond Peppers

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“Another "lite meal" that is sure to please. Found in "Cooking Light". Hope you enjoy”

Ingredients Nutrition


  1. Cut bell peppers into 2 x 2-1/2-inch strips.
  2. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
  3. Add peppers; sauté 8 minutes.
  4. Add raisins; sauté 1 minute.
  5. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute.
  6. Remove from heat; stir in almonds.
  7. Set aside, and keep warm.
  8. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin.
  9. Combine breadcrumbs and cheese in a shallow dish.
  10. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites.
  11. Dredge chicken in breadcrumb mixture.
  12. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
  13. Add the chicken, and cook for 3 minutes on each side or until done.
  14. Remove from heat.
  15. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
  16. Add 2 Tbs vinegar and water to pan; stir with a wooden spoon to loosen browned bits.
  17. Spoon mixture over chicken and bell pepper mixture.

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