Monday, April 11, 2011

Balsamic Chicken Sandwich

Balsamic Chicken Sandwiches
I love cooking on Sunday afternoons.  The week is about ready to ramp up but there is still time for cooking casual comfort food. I found this savory recipe in the Sunday Parade Magazine on March 20th of this year. It was created by Jessica Seinfeld who is the author of two cookbooks and who also happens to be married to Jerry.  I saw her on Oprah one day explaining that she couldn't get her children to eat certain fruits and vegetables - so she created recipes where you puree these type foods and disguise them in foods that kids liked. You know like pureed carrots and beets hidden in meatloaf. Sounds OK to me.

This particular recipe was a sandwich that Jerry had eaten in Italy. He loved it so much he wouldn't stop talking about it.  So through experimentation Jessica finally hit upon the following recipe.  Evidently Jerry was thrilled.


For a healthier version, substitute whole-grain rolls or whole-wheat bread. It's delicious any way you serve it!


2 lb boneless, skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup whole-wheat flour
3 tablespoons olive oil
3 cloves garlic, minced
1 cup low-fat, reduced sodium chicken broth
1/2 cup balsamic vinegar
6 tablespoon firmly packed dark-brown sugar
1/2 cup broccoli puree (Cook florets 6-7 minutes. Puree about 2 minutes. Add a few teaspoons of water for a smooth, creamy texture.
6 ciabatta rolls
6 large slices of tomato
1/2 cup grated part-skim mozzarella
fresh basil (optional)

1. Sprinkle chicken with salt and pepper. Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat completely. Preheat oven to 350 degrees F.
2. Warm oil in a large skillet over medium-high heat and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes.
3. Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes, until chicken is cooked through and is no longer pink in the center. Add puree and cook 2 to 3 minutes, more until flavors are blended.

4. Place rolls on a large baking sheet. Top each of the 6 bottom halves, with a tomato slice (and fresh basil, if desired);

divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.

I gotta say this was quite satisfying. The flavors meld well together and your kids will never know they are eating broccoli although I think you should tell them after they clean their plate. Although Jessica says the basil is optional I think she is wrong. No one eats a good Italian Sandwich without their basil. It will also give your kids something to complain about!

Makes: 6 
520 calories, 53 carbs, 45g protein, 15g fat, 730 mg sodium, 3g fiber, 95 mg cholesterol

Life is good - enjoy!

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