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