Balsamic Chicken Sandwich

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For a healthier version, substitue whole-grain rolls or whole-wheat bread. It’s delicious any way you serve it!

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  • 6

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup whole-wheat flour
  • 3 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup low-fat, reduced-sodium chicken broth
  • 1/2 cup balsamic vinegar
  • 6 Tbsp firmly packed dark-brown sugar
  • 1/2 cup broccoli puree
  • 6 ciabatta rolls
  • 6 large slices tomato
  • 1/2 cup grated part-skim mozzarella
  • Fresh basil (optional)

Preparation

Step 1

Sprinkle chicken with salt and pepper. Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat completely. Preheat oven to 350 degrees.

Warm oil in a large skillet over medium-high. Add chicken and garlic. Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes.

Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes, until chicken is cooked through and no longer pink in the center. Add puree and cook 2-3 minutes more until flavors are blended.

Place rolls on a large baking sheet. Top each of the 6 bottom halves with a tomato slice (and fresh basil, if desired); divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.

For broccoli puree: steam florets 6-7 minutes. Florets should be tender but still bright green. Puree in a food processor or blender about 2 minutes. If needed, add a few teaspoons of water for a smooth creamy texture.

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