Balsamic Glazed Cicken Cabrese Sandwich Rachael Ray Recipes

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.

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:

• Preheat oven to 425ËšF.
• Arrange tomatoes on a cooling rack set over baking sheet and roast 20 minutes.
• Combine balsamic, oil, garlic, rosemary, oregano in large plastic food storage bag or shallow dish. Set chicken into marinade and let stand 20 minutes.
• Heat grill pan or griddle to medium-high. Shake excess marinade off chicken and place on grill. Season with grill seasoning blend. Grill chicken 3-4 minutes on each side, or until done.
• Combine arugula and basil, and pile onto roll bottoms. Top greens with a piece of chicken, 2 pieces of cheese and a couple of oven-roasted tomatoes.