Ingredients:
4 tsp. Mild or Medium Extra Virgin Olive Oil
½ tsp. salt
1 ¼ lb. chicken breast tenders
½ c. Pomegranate Balsamic
2 c. red bell pepper strips
2 c. vertically sliced onion
2 - 8 oz. loaves focaccia bread, cut in half horizontally
4 oz. provolone cheese, thinly sliced
1/8 tsp. black pepper
4 tsp. Mild or Medium Extra Virgin Olive Oil
½ tsp. salt
1 ¼ lb. chicken breast tenders
½ c. Pomegranate Balsamic
2 c. red bell pepper strips
2 c. vertically sliced onion
2 - 8 oz. loaves focaccia bread, cut in half horizontally
4 oz. provolone cheese, thinly sliced
1/8 tsp. black pepper
Heat 2 Tbsp. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 tsp. oil. Add pepper and onion, sauté 7 minutes. Stir in remaining ¼ t. salt and ¼ cup vinegar, cook 1 minute until vinegar is syrupy. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture and sprinkle with pepper. Top with top of bread. Place a heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges and serve.
