Monday, May 9, 2011
Balsamic Chicken Sandwich
4 chicken tenders
salt and pepper for both sides of chicken
flour for dusting the tenderloins
2 tablespoons olive oil
1 large garlic clove, minced
1/2 cup chicken broth
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1/4 cup brocoli puree (see tips at the end)
2 ciabatta or other rolls you like
4 slices of tomato
1/4 cup mozzarella cheese
fresh basil leaves
1. Sprinkle chicken with salt and pepper. Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat competely. Preheat oven to 350 degrees F.
2. Warm oil in a large skillet over medium-high heat. Add chicken and garlic. (I kept the chicken tenders whole, but Jessica suggest to cut them in chunks) Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes.
3. 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.
4. Place rolls on a large baking sheet. Top each of the 2 bottom halves with a tomato slice and fresh basil. Divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.
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.