Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup whole-wheat flour
- 3 Tbl. olive oil
- 3 cloves garlic, minced
- 1 cup low-fat reduced-sodium chicken broth
- 1/2 cup balsamic vinegar
- 6 Tbls. firmly packed dark brown sugar
- 1/2 cup broccoli puree
- 6 large slices tomato
- 6 ciabetta rolls, or 6 large slices crusty Italian bread
- 1/2 cup grated part-skim mozzarella
Preparation
Step 1
1. Sprinkle the chicken with salt and pepper. Place the flour on a sheet of waxed paper. Toss the chicken chunks in the flour and coat completely. Preheat the oven to 350 degrees.
2. Warm the oil in a large skillet over medium-high heat. Add the chicken and garlic. Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8-10 minutes.
3. Add the chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10 to 15 minutes, until the chicken is cooked through and no longer pink in the center. Add the puree and cook 2-3 minutes more, until the flavors are well blended.
4. Place the bread on a large baking sheet. Top each with a tomato slice. Divide the chicken between the 6 pieces of bread and top with mozzarella. Bake until the cheese is melted and edges of the bread are crisp, 5-7 minutes. Serve immediately.