Balsamic glazed chicken sandwiches with red onions and goat cheese
Originally uploaded by jenianddean.
I decided to bring over some of my favorite recipes from Serendipitous Reflections. So here’s the first.
I made these chicken sandwiches on Saturday night and they were wonderful. Honestly they were some of the simplest sandwiches to make and so full of flavor, and in the grand scheme of things relatively healthy. (calories 424, fat 11.6g – 4.2g sat and 4.4g mono, protein 30.1g, carbs 43.9g–the bun) I’ve had this recipe for a year, and this is the first time I’ve made it. It was in Cooking Light magazine November 2004.
Instead of cooking the onions after the chicken was cooked, I used another pan and cooked them at the same time so everything was hot when the sandwiches were served. The other change I made was to add the sliced chicken back into the skillet and pour the balsamic mixture over the chicken so all the chicken was coated with the mixture. Then I put the sandwiches together.
Balsamic Glazed Chicken Sandwiches with Red Onions and Goat Cheese
3/4 C balsamic vinegar
1/2 C dry red wine
2 tsp brown sugar
1 tsp soy sauce
2 (6 oz) chicken breasts, boneless, skinless
1/2 tsp salt
1/4 tsp ground black pepper
cooking spray (Pam)
1 Tbl olive oil
1 1/2 C thinly vertically sliced red onion
1 (3 oz) package goat cheese
4 hoagie or Kaiser rolls
1 C trimmed arugula or baby spinach
Combine the first 4 ingredients in a small saucepan over medium heat. Bring mixture to a boil, stirring until sugar dissolves. Cook until reduced to 1/3 cup (about 12 minutes). Remove from heat; cool slightly.
While vinegar mixture cooks, heat a large non-stick skillet over medium high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken to pan; cook for 6-8 minutes on each side or until done. Remove chicken from pan and thinly slice. Cover and keep warm.
Add oil to pan, reduce temperature to medium low. Add onion; cook 5 minutes or until onion is soft and beginning to brown, stirring frequently. Remove from heat.
Spread about 1 1/2 TBL goat cheese evenly over the bottom half of the roll; divide sliced chicken and onion evenly over rolls. Drizzle each serving with about 1 TBL balsamic mixture, and top with 1/4 C arugula or baby spinach. Serve immediately.