1. Cut bell peppers in 2 by 2 inch strips. Heat
two teaspoons of olive oil on non stick skillet over medium high heat. Add peppers and saute for 8 minutes. Add raisings and saute for 1 minute.
2. Add 1/4 cup vinegar, sugar, salt, and black pepper, cook 1 minute. Remove from heat, stir in almonds. Set aside and keep warm.
3. Combine breadcrumbs and cheese in a shallow dish, dredge each chicken piece in flour and dip in egg whites. Dredge chicken in breadcrumb mixture.
4. Heat 2 tablespoons of oil in a large non stick 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 and set aside and keep warm.
5. Add 2 tablespoons of vinegar and water to pan, stir with a wooden spoon to loosen browned bits. Spoon this mixture over chicken and bell pepper mixture.
