Wednesday, September 12, 2007


Last night I made one of my favorite sandwiches to eat. The weather has been a little cooler and it is just starting to feel like fall so...I pulled out this recipe that reminds me of fall for some reason.

Balsamic-Glazed Chicken Sandwiches with Red Onions and Goat Cheese and Sweet Potato Wedges:

The recipe came from my November 2004 issue of Cooking Light. I love that magazine!! I just got one in the mail today. I am going to read on the drive to Arkansas tomorrow.

3/4c balsamic vinegar

1/2c dry red wine

1 teaspoon low-sodium soy sauce

2 teaspoons brown sugar

2 (6oz.) skinless, boneless chicken breasts

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1 tablespoon olive oil

1/12c thinly sliced red onion

1 (3oz.) pack of goat cheese

4 whole wheat/grain buns

1. Combine first 4 ingredients in a small saucepan over medium heat. Bring mixture to boil, stirring until sugar dissolves. Cook until reduces to 1/3c (about 12 minutes). Remove from heat. Cool slightly (**Warning this stuff is scalding hot! Be careful. I burned my hand very badly once from sloshing this on myself by accident**).

2. While vinegar mixture is cooking, heat a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken to pan, cook for 4 minutes on each side or until done (I usually cook them longer). Remove chicken from pan and thinly slice. Cover and keep warm.

3. Add oil to pan; reduce temp to medium-low. Add onion, cook for 5 minutes or until onion is soft and beginning to brown, stirring frequently. Remove from heat.

4. Spread about 1 1/2 tablespoons goat cheese evenly over bottom half of bun, divide sliced chicken and onion evenly over rolls. Drizzle each serving with about 1 tablespoon balsamic mixture and top with other half of bun. You can also add arugula if you like.

Yields 4 servings.

I also made some lemon drop cookies and Oatmeal muffins for the trip. The oatmeal muffins turned out great. I added extra Cinnamon and used almond extract instead of vanilla.

I may post these recipes a little later. Now I am off to the Herb n' Health to pick some stuff up for the trip.

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