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Balsamic Glazed Chicken and Bell Pepper Sandwiches

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“from Cooking Light magazine. These are very good and filling sandwiches. We all enjoy them.”

Ingredients Nutrition


  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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