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Balsamic Glazed Chicken and Bell Pepper Sandwiches


  • 4 T. Zi Olive Arbequina EVOO
  • ½ t. salt
  • 1 ¼ lb. chicken breast tenders
  • ½ cup Zi Olive Pomegranate Balsamic
  • 2 cups red bell pepper strips
  • 2 cups vertically sliced onion
  • 2 8 oz. loaves Focaccia bread, cut in half horizontally
  • 4 oz. provolone cheese, thinly sliced
  • 1/8 t. black pepper


Heat 2 T. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 t. oil. Add pepper and onion, sauté 7 minutes.

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