Balsamic Glazed Chicken And Bell Pepper Sandwiches

1. 1

   Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

2. 2

   Sprinkle 1/4 teaspoon salt over chicken.

3. 3

   Add chicken to pan; cook 1 minute on each side or until lightly browned.

4. 4

   Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.

5. 5

   Remove chicken mixture from the pan; cover and keep warm.

6. 6

   Wipe pan clean with a paper towel.

7. 7

   Return pan to medium-high heat; add remaining 2 teaspoons oil.

8. 8

   Add bell pepper and onion; saute 7 minutes or until tender.

9. 9

   Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.

10. 10

    Cut foccaccia loaves in half horizontally.

11. 11

    Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.

12. 12

    Arrange cheese over pepper mixture, and sprinkle with black pepper.

13. 13

    Top with top halves of bread.

14. 14

    Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes.

15. 15

    Cut each sandwich into 6 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.