Balsamic-Glazed Chicken and Bell Pepper Sandwiches

Balsamic-Glazed Chicken and Bell Pepper Sandwiches Recipe
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.

Yield:

6 servings (serving size: 2 wedges)

Recipe from

Nutritional Information

Calories 433
Caloriesfromfat 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
Iron 3.6 mg
Sodium 709 mg
Calcium 170 mg

Ingredients

4 teaspoons olive oil, divided
1/2 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 1/4 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 1/4 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.

Note:

Lorrie Corvin,

July 2005
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