I needed to use up some provolone cheese I had and it was great in this recipe. I had some leftover chicken and Abe made a salad out of it to take to work for lunch. I will use the rest of the chicken to make a chicken salad sandwich for myself.
Ingredients:
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic chopped
14.5 oz can of diced tomatoes, half drained
1/2 cup of chicken stock
2 tablespoons of balsamic vinegar
2 tablespoons of brown sugar
1 tablespoons Worcestershire sauce
Salt, pepper, and garlic powder
4 skinless, boneless chicken breast halved and flattened
12 slices of provolone cheese
Lettuce
Water rolls
Directions:
1. In a medium saucepan, heat oil. Add onion and garlic; cook till softened, about 5 minutes. Add the tomatoes and chicken stock and heat through. Stir in vinegar, brown sugar, Worcestershire sauce, and lots of pepper. Lower heat and simmer, stirring occasionally.
2. Slice the bread. Drizzle the chicken with oil and season with salt, pepper and garlic powder. Cook on preheated pan over medium high heat. When chicken is cooked, place cheese over chicken until melted. Place on bread and top with sauce and lettuce.
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