Thursday, March 31, 2011

Balsamic chicken sandwich and Asian slaw

I found both of these recipes in the Parade magazine that comes in the Sunday paper. I tend to like their recipes as they are usually both easy and at least somewhat healthy.

The chicken sandwich is adapted from Jessica Seinfeld; cookbook author and wife to Jerry Seinfeld. She is known for her recipes that incorporate including vegetables into the diet of fussy children (and possibly husbands). Fortunately Husband and I like veggies and include them willingly in our diet. Her original recipe called for a broccoli puree in with the chicken mixture. Sounded great; but I didn't have any broccoli on hand.


2 pounds Boneless, skinless chicken breasts, cubed
½ tsp Salt
½ tsp Pepper
¼ cup Whole-Wheat Flour
3 Tbsp Olive Oil
3 cloves Garlic, minced
1 cup chicken broth
½ cup Balsamic Vinegar
6 Tbsp Firmly Packed Brown Sugar
6 Ciabatta Rolls
6 large Slices Tomato
½ cup Grated Part-Skim Mozzarella
Fresh Basil (Optional)


1. Sprinkle chicken with salt and pepper. Spread flour on a plate  and toss chicken chunks in flour to coat completely. Preheat oven to 350°F.

2. Warm oil in a large skillet over medium-high. Add chicken. Lower heat to medium and continue to cook until chicken begins to brown, about 7 minutes. Add garlic and cook until fragrant.

3. Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10–15 minutes stirring occasionally until chicken is cooked through and no longer pink in the center and vinegar mixture is thickened. 

4. Place rolls on a large baking sheet. Top each of the 6 bottom halves with a tomato slice (and fresh basil, if desired); divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5–7 minutes. Serve immediately.

*That vinegar/brown sugar mixture on the chicken is delicious. Make sure to scrap up all the wonderful sweet, flavorful goodness and get it into the sandwich. Yum.

I didn't have any fresh basil, so I sprinkled a little dried on the tomato slice. Not the same, but I wanted to incorporate the Italian flavor. 

The Ciabatta rolls are homemade too. I took my standard recipe for Ciabatta bread and separated the dough in half. I baked a small loaf of bread with one half and made four rolls with the other half. It worked. :) True Ciabatta rolls are pretty putzy; if my internet browsing is to be believed. Maybe someday when I feel like putzing.

From an Italian-ish sandwich to an Asian-ish coleslaw....

Asian Slaw

This is a fun take on traditional coleslaw, with a nice spicy flavor. So far I have served it with Chimichangas and these sandwiches. Both worked. It's very versatile!


4 cups Shredded Cabbage
1 cup Shredded Carrots
1 small Onion, finely chopped
Pinch Of Pepper
1 ½ Tbsp Rice Vinegar
⅓ cup Mayonnaise
1 ¼ tsp Sesame Oil
½ tsp Sriracha Sauce
¼ tsp Sugar
1 Tbsp Sesame Seeds Or Chopped Peanuts (Optional)


1. Toss cabbage, carrots and onion in a bowl. Season with pepper.

2. Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste; add pinch of salt if needed.

3. Pour dressing over shredded vegetables and toss to combine. Serve slaw immediately or chill for a few hours, tossing again before serving. Finish with a shower of sesame seeds or some chopped peanuts, if desired.

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