Ingredients
-
4
-
1/2
-
1 1/4
-
1/2
-
2
-
2
-
16
-
4
-
1/8
-
-
-
-
-
-
Directions
Balsamic Glazed Chicken and Bell Pepper Sandwiches, from Cooking Light magazine These are very good and filling sandwiches We all enjoy them , Loved this Sandwich!!! Great flavors and VERY filling!, Excellent sandwich! The balsamic flavour was very nice without being overpowering Great combination of flavours Yum! Thanks HollyGolightly!
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Steps
|
1
Done
|
Heat 2 Teaspoons Oil in a Large Nonstick Skillet Over Medium-High Heat. |
|
2
Done
|
Sprinkle 1/4 Teaspoon Salt Over Chicken. |
|
3
Done
|
Add Chicken to Pan; Cook 1 Minute on Each Side or Until Lightly Browned. |
|
4
Done
|
Add 1/4 Cup Vinegar; Cook 2 Minutes or Until Chicken Is Done and Vinegar Is Syrupy. |
|
5
Done
|
Remove Chicken Mixture from the Pan; Cover and Keep Warm. |
|
6
Done
|
Wipe Pan Clean With a Paper Towel. |
|
7
Done
|
Return Pan to Medium-High Heat; Add Remaining 2 Teaspoons Oil. |
|
8
Done
|
Add Bell Pepper and Onion; Saut 7 Minutes or Until Tender. |
|
9
Done
|
Stir in Remaining 1/4 Teaspoon Salt and Remaining 1/4 Cup Vinegar; Cook 1 Minute or Until Vinegar Is Syrupy. |
|
10
Done
|
Cut Foccaccia Loaves in Half Horizontally. |
|
11
Done
|
Arrange Chicken Mixture Evenly Over Bottom Halves of Bread; Top With Bell Pepper Mixture. |
|
12
Done
|
Arrange Cheese Over Pepper Mixture, and Sprinkle With Black Pepper. |
|
13
Done
|
Top With Top Halves of Bread. |
|
14
Done
|
Place a Cast-Iron or Heavy Skillet on Top of Sandwiches; Let Stand 5 Minutes. |
|
15
Done
|
Cut Each Sandwich Into 6 Wedges. |
