Balsamic Glazed Chicken & Bell Pepper Sandwiches

Name: Balsamic Glazed Chicken and Bell Pepper Sandwiches
Yield: 6
Cuisine: Fusion
Ingredients: olive oil; salt; chicken breasts; balsamic vinegar; sweet red bell peppers; onions; focaccia; provolone cheese; black pepper

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

Yield

6 servings

Prep

8 min

Cook

12 min

Ready

25 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
2E+1	ml	olive oil divided
2.5	ml	salt divided
567	g	chicken breasts tenders
118	ml	balsamic vinegar divided
473	ml	sweet red bell peppers strips
473	ml	onions vertically sliced
2	loaf	focaccia bread, cut in half horizontally	*
115.6	ml/g	provolone cheese thinly sliced
0.6	ml	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.