The Easiest Chicken Sandwich Ever

Recipe: Balsamic Chicken Breast and Bell Pepper Sandwich

Summary: It is our favorite family recipes! It is not only delicious and healthy, but it is super easy and quick to prepare!

Ingredients

  • 4 tsp extra virgin olive oil, divided
  • 1/2 tsp salt, divided
  • 1 1/4 lbs chicken breast tenders
  • 1/2 cup balsamic wine vinegar, divided
  • 2 cups red bell pepper strips (a couple medium)
  • 2 cups vertically sliced onion (1 large)
  • 2 (8 oz) loaves focaccia bread, cut in two horizontally (Whole wheat or multigrain is better)
  • 4 oz low sodium provolone cheese or mozzarella, thinly sliced
  • 1/8 tsp black pepper

Instructions

  1. Heat 2 tsp extra virgin olive oil in a non stick skillet over medium heat.
  2. Sprinkle 1/4 tsp salt over chicken breast. Add chicken breast to pan; cook one minute on both sides or until lightly browned.
  3. Add 1/4 cup wine vinegar; cook a couple of minutes until wine vinegar is syrupy.
  4. Remove chicken breast mixture from the pan; cover and keep it warm. Wipe pan clean using a paper towel.
  5. Return pan to medium/high heat; add the remaining 2 tsp oil. Add red pepper strips and onion; sauté until tender.
  6. Stir in remaining 1/4 cup wine vinegar and remaining 1/4 tsp salt ; cook until wine vinegar is syrupy.
  7. Arrange chicken breast mix evenly over bottom halves of focaccia bread; top with bell pepper mix.
  8. Arrange mozzarella/provolone over pepper mix, and sprinkle with black pepper. Top with top halves of bread.
  9. Place a cast iron or heavy skillet over sandwiches and let stand five minutes.
  10. Cut each sandwich in Six wedges.

Quick notes

I’d add a sprinkle of rosemary on the onion/pepper mix or add a finely sliced nectarine & baby spinach to the sandwich and eat it cold.

Basalmic wine vinegar is one of those items where you get what you pay money for. Always get one aged five years or more.

Nutritional Facts:

1 serving equals

Calories: 430

Fat: 11

Protein: 34

Carbohydrate 49

Fiber 2

Sodium 700 mg.

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 55 review(s)

By Valerie Forte
Published: November 09,2012

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