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5* Balsamic-Glazed Chicken & Bell Pepper Sandwiches

Source of Recipe

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5* Balsamic-Glazed Chicken & Bell Pepper Sandwiches

Cooking Light - July 2005 - Lorrie Corvin,
24 reviews rate this recipe 5 Stars!
6 servings (serving size: 2 wedges)

Balsamic vinegar cooks down to a glaze that clings to the sandwich fillings, adding a hint of sweetness and a touch of acidity. Pressing the sandwich after assembling it conducts the heat from the chicken and cooked vegetables to melt the cheese.

Ingredients:
4 teaspoons olive oil, divided
1/4 teaspoon salt, 'divided'
1-1/4 pounds chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell pepper strips (about 2 medium)
2 cups vertically sliced onion (about 1 large)
2 (8-ounce) loaves focaccia bread, cut in half horizontally
4 ounces provolone cheese, thinly sliced
1/8 teaspoon black pepper

Preparation:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/8 teaspoon salt over chicken.

Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 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 1/8 teaspoon salt and remaining 1/4 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.

2 wedges equals: Calories 433 (Calories from fat 24 %); Fat 11.4 g (Satfat 4.2 g, Monofat 5.4 g, Polyfat 1 g); Protein 34 g; Carbohydrate 49 g; Fiber 1.9 g; Cholesterol 68 mg; Sodium 613 mg