4 teaspoons olive oil, divided
\n1\/4 teaspoon salt
\n1 1\/4 pounds chicken breast tenders
\n1\/2 cup balsamic vinegar, divided
\n2 cups red bell pepper strips (about 2 medium)
\n2 cups vertically sliced onion (about 1 large)
\n2 (8-ounce) loaves focaccia bread, cut in half horizontally
\n4 ounces reduced fat provolone cheese, thinly sliced
\n1\/8 teaspoon black pepper<\/p>\n
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. 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; saut\u00e9 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.<\/p>\n
Yield: 6 servings
\nCalories: 403
\nFat: 9.4g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 teaspoons olive oil, divided 1\/4 teaspoon salt 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 reduced fat provolone cheese, thinly sliced 1\/8 teaspoon black pepper Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 1 minute on each side or…<\/p>\n