GLAZED CHICKEN & BELL PEPPER SANDWICHES Pomegranate Balsamic Vinegar
4 teaspoons EVOO
½ teaspoon salt, separated
1 ¼ pounds chicken breast tenders
½ cup Pomegranate Balsamic Vinegar, separated
2 cups red bell pepper strips
2 cups sweet onion, sliced
2 – 8 ounce loaves focaccia bread, cut in half horizontally
4 ounces provolone cheese, thinly sliced
⅛ teaspoon fresh ground black pepper
1. Heat 2 teaspoons EVOO in a skillet over medium high heat. Sprinkle chicken with salt and add to the pan, cook 1 minute on each side. Add ¼ cup of Pomegranate Balsamic Vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm.
2. Return pan to heat and add remaining 2 teaspoons of EVOO. Add peppers and onions, sauté 7 minutes. Stir in remaining ¼ teaspoon of salt and ¼ cup Pomegranate Balsamic Vinegar. Cook 1 minute or until vinegar is syrupy.
3. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture and sprinkle with freshly ground black pepper and salt to taste. Place remaining bread on top, cut and serve.