Balsamic Chicken Sandwich Or Panini Food

BALSAMIC CHICKEN SANDWICH (OR PANINI)

Balsamic Chicken Sandwich (Or Panini) image

A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.

Provided by EmmyDuckie

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 small boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper
2 ciabatta rolls, sandwich size
2 tablespoons goat cheese
1 cup baby spinach leaves
1/2 red onion
1/4 cup roasted red pepper
1 cup white wine
1/2 cup balsamic vinegar
2 tablespoons sugar

Steps:

Salt and pepper chicken breasts.
Heat olive oil in a nonstick skillet over medium high heat.
Cook chicken until no longer pink, about 4-5 minutes per side.
Remove chicken, keep warm.
Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
Cut rolls in half, spread with goat cheese.
Add chicken, spinach, onion, peppers, and sauce.
You may have sauce left over. Save it. It's great on steaks, too.

Nutrition Facts : Calories 413.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 410.2, Carbohydrate 30.3, Fiber 1, Sugar 24.5, Protein 26.3

HERBED CHICKEN AND ARUGULA PANINI

Herbed Chicken and Arugula Panini image

Categories Sandwich Chicken Onion Sauté Quick & Easy Dinner Lunch Arugula Summer Thyme Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 pound thin chicken cutlets
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
1/2 red onion, thinly sliced
1 bunch arugula

Steps:

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

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