2 red bell peppers, cut into 2"x2" strips 2 green bell peppers, cut into 2"x2" strips 4 teaspoons olive oil, divided 1/3 cup raisins 1/4 cup plus 2 Tablespoons balsamic vinegar, divided 1-1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup slivered almonds, toasted 6 chicken breasts, skinless & boneless 3 Tablespoons parmesan cheese 1/4 cup gf flour 2 Tablespoons water
Heat 2 teaspoons olive oil in large heavy skillet over medium-high heat. Add peppers and saute 8 minutes. Add raisins and saute 1 minute more. Add 1/4 cup vinegar, sugar, salt and black pepper; cook 1 minute. Remove from heat and stir in almonds. Set aside and keep warm.
Place chicken breasts between sheets of plastic wrap and flatten them to 1/4" thickness using the side of a meat mallet or rolling pin.
Combine cheese and flour on a dinner plate and dredge chicken in flour mixture.
Heat remaining olive oil in a large skillet over medium-high heat. Add chicken and cook for 3 minutes on each side.
Remove from heat.
Add 2 tablespoons vinegar and water to pan and scrape browned bits from pan.
Place a chicken breast on each plate, top with pepper mixture and sauce. Serve.