Balsamic glazed chicken sandwiches with red onions and goat cheese
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- 3/4 cup(s) balsamic vinegar
- 1/2 cup(s) dry red wine
- 2 teaspoon(s) brown sugar
- 1 teaspoon(s) low sodium soy sauce
- 2 skinless, boneless chicken breast halves
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground black pepper
- cooking spray
- 1 tablespoon(s) olive oil
- 1 1/2 cup(s) thinly vertically sliced red onion
- 3 ounce(s) goat cheese
- 4 hoagie or kaiser roll
- 1 cup(s) arugula
- 1. Combine the first 4 ingredients in a small saucepan over medium heat. Bring mixture to a boil, stirring until sugar dissolves. Cook until reduced to 1/3 c (about 12 minutes). Remove from heat, cool slightly.
- 2. While vinegar mixture cooks, heat a large nonstick skillet over medium high heat. Sprinkly chicken with salt and pepper. Coat pan with cooking spray. Add chicken to pan, cook for 4 mintues on each side until done. Remove chicken from pan, and thinly slice. Cover and keep warm.
- 3. Add oil to pan, reduce temperature to medium-low. Add onion, cook 5 minutes or until onion is soft and beginning to brown, stirring frequently. Remove from heat.
- 4. Spread about 1 1/2 T goat cheese evenly over the bottom half of each roll, divide sliced chicken and onion evenly over rolls. Drizzle each serving with about 1 T balsamic mixture, and top with 1/4 c arugula and top halves of rolls. Serve immediately.
This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.
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Balsamic glazed chicken sandwiches with red onions and goat cheese Recipe at a Glance
- COURSE: Main Dishes