Balsamic Glazed Chicken And Bell Pepper Sandwiches Recipes

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.

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.

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.

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.