Prep 15 mins
Cook 45 mins
Found this in Cooking Light and surprise, everyone liked it (that's rare in our house). My DS uses plain cream cheese instead of the goat cheese but my DH & I like the slight tang of the goat cheese.
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup red wine
- 2 teaspoons brown sugar
- 1 teaspoon soy sauce
- 3 (6 ounce) boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- cooking spray
- 1 tablespoon olive oil
- 1 large red onion, sliced
- 1 (3 ounce) package goat cheese (we like Chavrie)
- 3 kaiser rolls
- 1 cup arugula, trimmed (optional)
- Combine the vinegar, soy sauce, red wine and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar disolves. Cook until reduced to 1/2 cup (about 12 minutes). Remove from heat and cool slightly.
- While the vinegar cooks, spray a large non-stick skillet with non-stick cooking spray and heat on med-high heat. Sprinkle the chicken with the salt and pepper and brown to desired doneness, at least 4 minutes per side. Remove form the skillet and cover, keeping it warm. Add the olive oil to the skillet and spread around to coat the bottom well, add the onion and cook, stirring often to prevent burning, till brown or carmelized. Remove from heat.
- Thinly slice the chicken. Spread a thin layer of cheese over the bottom of each roll, divide the chicken between each roll and top with the onion. Drizzle each with a small amount of the vinegar mixture(about 1 Tbsp.) and top with the arugula, if desired.
Excellent! The combination of the goat cheese with the tangy vinegar reduction was perfect. I served this open faced on toasted Italian bread with baby spinach. Thanks for posting.