Thursday, July 15, 2010

Balsamic Glazed Chicken Wraps

Another Schofield family summer favorite!

4 tsp olive oil
1/2 tsp salt; divided
1/2 C balsamic vinegar; divided
1 1/4 lb chicken breast tenders
2 C red bell pepper strips
2 C vertically sliced onion
Provolone cheese; sliced
1/8 tsp black pepper
Tortillas of flatbread

1.  Heat 2 tsp oil in a large nonstick skillet over med-high heat. 
2.  Sprinkle 1/4 tsp salt over chicken.  Add chicken to pan; cook 1 minute on each side or until lightly browned. 
3.  Add 1/4 c vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.
4.  Remove chicken mixture from the pan; cover and keep warm.
5.  Wipe pan clean with paper towel.
6.  Return pan to med-high heat; add remaining 2 tsp oil.  Add bell pepper and onion; saute 7 minutes or until tender.
7.  Stir in remaining 1/4 tsp salt and remaining 1/4 c vinegar; cook 1 minute or until vinegar is syrupy.
8.  Arrange chicken mixture evenly over tortillas, flatbread, or focaccia bread; top with pepper mixture
9.  Arrange cheese over pepper mixture, and sprinkle with black pepper
10.  If using focaccia bread, place a cast iron or heavy skillet on top of sandwichs; let stand 5 minutes.

No comments:

Post a Comment