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Balsamic Glazed Chicken and Bell Pepper Sandwiches

  • 20minutes
  • 232calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil , divided

  2. 1/2 teaspoon salt , divided

  3. 1 1/4 lbs chicken breast tenders

  4. 1/2 cup balsamic vinegar, divided

  5. 2 cups red bell peppers , cut into strips (about 2 medium)

  6. 2 cups onions , vertically sliced (about 1 large)

  7. 16 ounces focaccia bread (2 8oz loaves)

  8. 4 ounces provolone cheese , thinly sliced

  9. 1/8 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

  2. Sprinkle 1/4 teaspoon salt over chicken.

  3. Add chicken to pan; cook 1 minute on each side or until lightly browned.

  4. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.

  5. Remove chicken mixture from the pan; cover and keep warm.

  6. Wipe pan clean with a paper towel.

  7. Return pan to medium-high heat; add remaining 2 teaspoons oil.

  8. Add bell pepper and onion; sauté 7 minutes or until tender.

  9. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.

  10. Cut foccaccia loaves in half horizontally.

  11. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.

  12. Arrange cheese over pepper mixture, and sprinkle with black pepper.

  13. Top with top halves of bread.

  14. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes.

  15. Cut each sandwich into 6 wedges.

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