Sometimes you have to go back to an old favorite just because it sounds so damn tasty. That happened with this particular meal. Normally we eat them as sandwiches as the recipe describes, but to save on the calories and carbs we cut out the bread. I would usually scoff at such an idea. Not make a sandwich?!?!? Blasphemy. However, the balsamic glazed chicken and peppers taste just as good without it. So, in the end if you want to shave a few extra calories off the meal…skip the bread (but it makes a tasty sammich!).
This was another one that I got the chance to throw together. As I’ll always say, if I can handle it then most anyone can. It’s another recipe that the prep time takes longer than the cook time. We went ahead and bought chicken tender pieces so they were already cut up. I sliced up the peppers and onions and we were in business. We’re big fans of anything in balsamic vinegar, so these are always tasty.
Once the chicken and peppers were done, we threw them on the plate with the provolone cheese on top. To melt it a bit more, we threw the plate in the microwave for about 15-20 seconds to make sure the provolone was nice and gooey. To round out the meal we threw some fries in the oven and steamed up some broccoli. Another winner in the bag.
This meal also happened to be topped off with my first bottle of Hopslam from Bell’s Brewery. It’s a beer that is released and January and apparently flies off the shelves fast. The wife picked some up for me the first day it was released. It’s a bad ass beer full of hoppy goodness. It has a bit of honey in it which cuts the 10% ABV two a quite delicious level. It’s not going to be for everyone, but if you dig the hops…then you’ll dig the Hopslam.
- 4 teaspoons olive oil, divided $
- 1/2 teaspoon salt, divided
- 1 1/4 pounds chicken breast tenders
- 1/2 cup balsamic vinegar, divided
- 2 cups red bell pepper strips (about 2 medium)
- 2 cups vertically sliced onion (about 1 large)
- 2 (8-ounce) loaves focaccia bread, cut in half horizontally
- 4 ounces provolone cheese, thinly sliced
- 1/8 teaspoon black pepper
- 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.
- 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.