Balsamic Glazed Chicken and Bell Pepper Sandwiches

from Cooking Light magazine. These are very good and filling sandwiches. We all enjoy them.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 4  teaspoons olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1 1⁄4 lbs  chicken breast tenders
• 1⁄2 cup  balsamic vinegar, divided
• 2  cups red bell peppers, cut into strips (about 2 medium)
• 2  cups onions, vertically sliced (about 1 large)
• 16  ounces focaccia bread (2 8oz loaves)
• 4  ounces provolone cheese, thinly sliced
• 1⁄8 teaspoon black pepper

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Sprinkle 1/4 teaspoon salt over chicken.
3. Add chicken to pan; cook 1 minute on each side or until lightly browned.
4. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.
5. Remove chicken mixture from the pan; cover and keep warm.
6. Wipe pan clean with a paper towel.
7. Return pan to medium-high heat; add remaining 2 teaspoons oil.
8. Add bell pepper and onion; sauté 7 minutes or until tender.
9. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.
10. Cut foccaccia loaves in half horizontally.
11. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.
12. Arrange cheese over pepper mixture, and sprinkle with black pepper.
13. Top with top halves of bread.
14. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes.
15. Cut each sandwich into 6 wedges.