Balsamic Glazed Chicken and Bell Pepper Sandwiches
4 t. OLIVE MILL Sevillano Oil
½ t. salt
1 ¼ lb. chicken breast tenders
½ cup OLIVE MILL Pomegranate Balsamic
2 cups red bell pepper strips
2 cups vertically sliced onion
2 8 oz. loaves focaccia bread, cut in half horizontally
4 oz. provolone cheese, thinly sliced
1/8 t. black pepper
Heat 2 T. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 t. oil. Add pepper and onion, sauté 7 minutes. Stir in remaining ¼ t. salt and ¼ cup vinegar, cook 1 minute 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 pepper. Top with top of bread. Place a heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges and serve.
