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Nutrition Facts
Serving Size 1 (318g) Recipe makes 2 servings The following items or measurements are not included below: ciabatta rolls 2 tablespoons goat cheese 1/2 cup balsamic vinegar
Calories 353
Calories from Fat 75		(21%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 334mg		13%
Potassium 533mg		15%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 0.9g	3%
	Sugars 15.0g
Protein 28.1g		56%
detailed view... how is this calculated?

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Balsamic Chicken Sandwich (Or Panini)

Recipe #291139 | 20 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: EmmyDuckie
Mar 11, 2008

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.

SERVES 2 (change servings and units)

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

Directions

1
Salt and pepper chicken breasts.
2
Heat olive oil in a nonstick skillet over medium high heat.
3
Cook chicken until no longer pink, about 4-5 minutes per side.
4
Remove chicken, keep warm.
5
Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
6
Cut rolls in half, spread with goat cheese.
7
Add chicken, spinach, onion, peppers, and sauce.
8
You may have sauce left over. Save it. It's great on steaks, too.

Questions about this recipe?

Featured Reviews for This Recipe

From: momaphet

On Jun 28, 2008

For me this is panini with potential. I found the wine/vinegar/sugar syrup too sweet and by the time it cooked down it had a almost carmelized after taste. I ended up making more w/o the sugar and cooking it less, so that it was less syrupy but had a better flavor. I had left over grilled chicken which was great with the roasted red pepper and red onion. I dislike goat cheese so left that out, I had planned to sub fresh mozzarella but it had turned sour , so to keep it from being too dry I added some fresh pesto aioli, which turned out to be perfect with it. For bread I used baquette slices. I will try this again with a cheese substitute. Thank you Emmy sharing your recipe. Reviewed by a Chic Chef for ZWT4 Italy - Panini Challenge

0 people found this review helpful

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From: Chef Patience

On Jun 17, 2008

Yummy! I used cream cheese instead of goat cheese, as it was what I had on hand, and skipped the peppers. The sauce really made this sandwich!

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From: Lavender Lynn

On Jun 27, 2008

This makes a delicious wonderful panini. I used artesian garlic bread. I used cream cheese because I didn't have any goat cheese. I followed the rest of ingredients per recipe. The sauce reduced very well and is a really great sauce. We will be making these again. Made for ZWT4 for the Cookin Cats.

1 person found this review helpful

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From: Brooke the Cook in WI

On Jun 25, 2008

This was an awesome sammie - so flavorful! I made one for my lunch today and loved everything! I used some pre-cooked seasoned chicken strips that I warmed in the pan before making the sauce. I halved the sauce to make just enough for the sandwich replacing the sugar with splenda and it was great! Although, like Kim127 mentioned, it didn't get syrupy - who cares, it was still great. I didn't have any ciabatta rolls, but used a warmed poppyseed and onion bagel instead. Made for ZWT4.

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Read all 5 reviews