Sunday, April 01, 2007
The past few weeks have disappeared in a whirlwind of work, sleep, more work and a few good foodie moments here and there.
One of the better moments was making Balsamic Chicken Sandwiches for dinner last week. The best Balsamic-Chix-Sand I've ever had is at Cohen & Cooke in Bowling Green. Many days, Jeb and I would go over to Cohen & Cooke and have that Sandwich before we would work on music. It was something of a muse.
But now I'm 180 miles south and don't have immediate access to such things, so I came up with my own.
Balsamic Chicken Sandwiches
2 Boneless, Skinless Chicken Breasts
1/8 Cup White Wine
1/4 Cup Balsamic Vinegar
1 T Dijon Mustard
1/2 t Onion Powder
1 Clove Minced Garlic
1/2 T Sugar
1 t Worcestershire sauce
1/2 t Dry Mustard
1/2 t cracked Black Pepper
Wash and dry chicken, then place in a zip-lock bag.
Combine all other ingredients, then pour into bag over chicken.
Seal bag and refrigerate overnight.
This is a great recipe I for grilling and then served on fresh baked Focaccia with some Saffron Mayo.
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