Balsamic-Glazed Chicken and
Bell Pepper Sandwiches
PAIR WITH SUTTER HOME MERLOT
½ teaspoon salt, divided
4 teaspoons COLAVITA Extra Virgin Olive Oil, divided
1 ¼ pounds chicken breast tenders
½ cup COLAVITA 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; saute 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, 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. Makes 6 servings (serving size: 2 wedges).
Per Serving: 501 Calories (22.0% from fat); 12g Fat (4g Sat, 4g Mono, trace Poly); 35g Protein; 63g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 514mg Sodium. Food Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.