Prep 5 mins
Cook 15 mins
A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.
- 2 small boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper
- 2 ciabatta rolls, sandwich size
- 2 tablespoons goat cheese
- 1 cup baby spinach leaves
- 1⁄2 red onion
- 1⁄4 cup roasted red pepper
- 1 cup white wine
- 1⁄2 cup balsamic vinegar
- 2 tablespoons sugar
- Salt and pepper chicken breasts.
- Heat olive oil in a nonstick skillet over medium high heat.
- Cook chicken until no longer pink, about 4-5 minutes per side.
- Remove chicken, keep warm.
- Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
- Cut rolls in half, spread with goat cheese.
- Add chicken, spinach, onion, peppers, and sauce.
- You may have sauce left over. Save it. It's great on steaks, too.
For me this is panini with potential. I found the wine/vinegar/sugar syrup too sweet and by the time it cooked down it had a almost carmelized after taste. I ended up making more w/o the sugar and cooking it less, so that it was less syrupy but had a better flavor. I had left over grilled chicken which was great with the roasted red pepper and red onion. I dislike goat cheese so left that out, I had planned to sub fresh mozzarella but it had turned sour , so to keep it from being too dry I added some fresh pesto aioli, which turned out to be perfect with it. For bread I used baquette slices. I will try this again with a cheese substitute. Thank you Emmy sharing your recipe. Reviewed by a Chic Chef for ZWT4 Italy - Panini Challenge
This makes a delicious wonderful panini. I used artesian garlic bread. I used cream cheese because I didn't have any goat cheese. I followed the rest of ingredients per recipe. The sauce reduced very well and is a really great sauce. We will be making these again. Made for ZWT4 for the Cookin Cats.
This was an awesome sammie - so flavorful! I made one for my lunch today and loved everything! I used some pre-cooked seasoned chicken strips that I warmed in the pan before making the sauce. I halved the sauce to make just enough for the sandwich replacing the sugar with splenda and it was great! Although, like Kim127 mentioned, it didn't get syrupy - who cares, it was still great. I didn't have any ciabatta rolls, but used a warmed poppyseed and onion bagel instead. Made for ZWT4.