Balsamic Glazed Chicken And Bell Pepper Sandwiches Recipes

BALSAMIC GLAZED CHICKEN AND BELL PEPPER SANDWICHES

Steps:

• 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; sauté 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.
• Cut foccaccia loaves in half horizontally.
• Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.
• Arrange cheese over pepper mixture, and 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.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

BALSAMIC CHICKEN SANDWICH (OR PANINI)

Steps:

• Salt and pepper chicken breasts.
• Heat olive oil in a nonstick skillet over medium high heat.
• Cook chicken until no longer pink, about 4-5 minutes per side.
• Remove chicken, keep warm.
• Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
• Cut rolls in half, spread with goat cheese.
• Add chicken, spinach, onion, peppers, and sauce.
• You may have sauce left over. Save it. It's great on steaks, too.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE

Steps:

• Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
• Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
• Meanwhile, cut peppers lengthwise into thin strips.
• Mince garlic.
• Transfer chicken to a serving platter.
• Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
• Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.