I am going to make this short and sweet today. The twins still are not sleeping great at night and I am just freakin' tired! Hopefully, I will get a full night's worth of rest soon.
This is a recipe from The Best of Cooking Light's Everyday Favorites cookbook that sounds really yummy. I am a sucker for a good sandwich, so I hope this meets my expectations. We are just going to serve these simple sammies with a side of frozen Trader Joe's Sweet Potato Fries. Yum!
Balsamic-Glazed Chicken Sandwiches with Red Onions and Goat Cheese
From: The Best of Cooking Light's Everyday Favorites cookbook
3/4 C balsamic vinegar
1/2 C dry red wine
2 tsp brown sugar
1 tsp soy sauce
2 (6 oz) chicken breasts, boneless, skinless
1/2 tsp salt
1/4 tsp ground black pepper
cooking spray (Pam)
1 Tbl olive oil
1 1/2 C thinly vertically sliced red onion
1 (3 oz) package goat cheese
4 hoagie or Kaiser rolls (I used whole wheat hamburger buns, lightly toasted)
1 C trimmed arugula or baby spinach
Combine the first 4 ingredients in a small saucepan over medium heat. Bring mixture to a boil, stirring until sugar dissolves. Cook until reduced to 1/3 cup (about 12 minutes). Remove from heat; cool slightly.
While vinegar mixture cooks, heat a large non-stick skillet over medium high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken to pan; cook for 6-8 minutes on each side or until done. Remove chicken from pan and thinly slice. Cover and keep warm.
Add oil to pan, reduce temperature to medium low. Add onion; cook 5 minutes or until onion is soft and beginning to brown, stirring frequently. Remove from heat.
Spread about 1 1/2 TBL goat cheese evenly over the bottom half of the roll; divide sliced chicken and onion evenly over rolls. Drizzle each serving with about 1 TBL balsamic mixture, and top with 1/4 C arugula or baby spinach. Serve immediately.
These were super-simple to make and really tasty. I would recommend these sandwiches for an easy, healthy weeknight meal. I love Cooking Light!!!