I held back a little on the vinegar because DD doesn't usually like it but next time I'll make it the way the recipe says exactly. Very flavorful using our panini maker and freshly baked focaccia bread. I would add a sprinkle of rosemary to the onion/pepper mixture. Definitely a keeper of a recipe and we will add this to our regular rotation.
Balsamic-Glazed Chicken and Bell Pepper Sandwiches
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.
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- Calories: 433
- Calories from fat: 24%
- Fat: 11.4g
- Saturated fat: 4.2g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1g
- Protein: 34g
- Carbohydrate: 49g
- Fiber: 1.9g
- Cholesterol: 68mg
- Iron: 3.6mg
- Sodium: 709mg
- Calcium: 170mg
- 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
- 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.
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