Balsamic Glazed Chicken and Bell Pepper Sandwiches
These sandwiches were amazing. The chicken was juicy, tender and so yummy. The sautéed red bell pepper and onion worked deliciously well with the sweet-sour succulent chicken. Need to make these sandwiches again, maybe tomorrow :D
Ingredients
| 4 | teaspoons |
olive oil
divided |
|
| ½ | teaspoon |
salt
divided |
|
| 1 ¼ | pounds |
chicken breasts
tenders |
|
| ½ | cup |
balsamic vinegar
divided |
|
| 2 | cups |
sweet red bell peppers
strips |
|
| 2 | cups |
onions
vertically sliced |
|
| 2 | loaf |
focaccia
bread, cut in half horizontally |
* |
| 4 | ounces |
provolone cheese
thinly sliced |
|
| ⅛ | teaspoon |
black pepper
|
* |
Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle ¼ teaspoon salt over chicken.
Add chicken to pan; cook 1 minute on each side or until lightly browned. Add ¼ cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.
Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender.
Stir in remaining ¼ teaspoon salt and remaining ¼ cup vinegar; cook 1 minute or until vinegar is syrupy.
Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper.
Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.
Nutrition Facts
Serving Size 218g (7.7 oz)
