For a healthier version, substitute whole-grain rolls or whole-wheat bread. It’s delicious any way you serve it!
ingredients: Add all to shopping list
2 lb 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 low-fat, reduced-sodium chicken broth
½ cup balsamic vinegar
6 Tbsp firmly packed dark-brown sugar
½ cup broccoli purée (see tips, below)
6 ciabatta rolls
6 large slices tomato
½ cup grated part-skim mozzarella
Fresh basil (optional)
At a glance:
Sprinkle chicken with salt and pepper. Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat completely. Preheat oven to 350°F.
Warm oil in a large skillet over medium-high. Add chicken and garlic. Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8–10 minutes.
Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10–15 minutes, until chicken is cooked through and no longer pink in the center. Add purée and cook 2–3 minutes more until flavors are blended.
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.
- "For broccoli purée, steam florets 6–7 minutes. Florets should be tender but still bright green. Purée in a food processor or blender, about 2 minutes. If needed, add a few teaspoons of water for a smooth, creamy texture.”
- “I cook chicken breasts in 1-inch cubes, because you don’t have to worry as much. Often, if you don’t cook a breast long enough, you’ll have a raw center and a charred outside. When it’s cubed, it’s much simpler—and much faster.”
Makes 6. Per serving: 520 calories, 53g carbs, 45g protein, 15g fat, 730mg sodium, 3g fiber, 95mg cholesterol