Balsamic Chicken with Blood Orange Olive Oil and Bell Pepper Sandwiches

$0.00

Bell Pepper Sandwiches

Balsamic Chicken with Blood Orange Olive Oil and Bell Pepper Sandwiches
 
Ingredients:
 
-4 teaspoons Sonoma Farm Blood Orange Olive Oil, divided
-1/2 teaspoon salt, divided
-1 1/4 pounds chicken breast tenders
-1/2 cup Sonoma Farm Aged 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
 
Preparation:
 
Heat 2 teaspoons blood orange 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 blood orange  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.
 
July 2010
Dominic Senese

SKU: Balsamic Chicken with Blood Orange Olive Oil Categories: ,

Reviews

There are no reviews yet.

Be the first to review “Balsamic Chicken with Blood Orange Olive Oil and Bell Pepper Sandwiches”

Your email address will not be published. Required fields are marked *