- 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.
