Monday, March 21, 2011

We had this tonight...

And it was so yummy!  Not to mention it used up a lot of the things I got in our Bountiful Baskets order (mushrooms, garlic, broccoli, tomato, basil).  The original recipe was in the Parade magazine this past Sunday from Jessica Seinfeld.  I added and subtracted based on what I wanted to do.  Here is her version.  We also had shredded stir-fried Brussels sprouts and baked yams.

Balsamic Chicken Sandwich

4 boneless, skinless chicken breasts, cubed in 1" pieces
1/2 tsp. salt
1/2 tsp pepper
1/2 c. whole wheat flour
3 Tbsp. olive oil (or more, if needed)
8 oz. mushrooms, sliced
3  cloves garlic, minced
1 c. chicken broth
1/2 c. balsamic vinegar
3 Tbsp. packed brown sugar
1/2 c. broccoli puree (*see note)
6 whole grain sandwich rolls
6 large slices tomato
grated mozzarella cheese
fresh basil leaves

1.  Sprinkle chicken with salt and pepper.  Toss in flour to coat.  Preheat oven to 350F.
2.  Heat oil in large skillet on medium-high.  Add chicken.  Lower heat to medium and continue to cook until chicken begins to brown, 8-10 minutes.
3.  Add mushrooms, garlic, chicken broth, vinegar, and brown sugar.  Bring to a boil.  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; divide chicken among them and sprinkle with mozzarella.  Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes.  Serve immediately.
* Steam broccoli florets 6-7 minutes. They should be tender but still green.  Puree in a blender or food processor, about 2 minutes. If needed, add a few teaspoons of water for a smooth texture.


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