Balsamic Glazed Chicken And Bell Pepper Sandwiches

• 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

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; saute 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.

olive oil, salt, chicken breast tenders, balsamic vinegar, red bell peppers, onions, bread, provolone cheese, black pepper

Taken from www.food.com/recipe/balsamic-glazed-chicken-and-bell-pepper-sandwiches-210163 (may not work)