Chicken sandwiches
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.
(Please note my changes at the bottom)
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.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 432 | ||
Calories from Fat: 96 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 54.4mg | 17 % | |
Sodium 397.9mg | 14 % | |
Potassium 474.3mg | 12 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 43.9g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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