If anyone was to look at my smart phone, they would know one specific thing about me - I like to cook. Or, if nothing else, that I like food. I find that the only apps I download are pretty much food related (oh, and at least one or two Walking Dead apps, but who's counting....). That's not a bad thing, it's just a fact. I can't say that I have a favorite, but since you all know my love for the grill, you can probably guess that a grilling app would rank towards the top. When I saw this recipe for a chicken sandwich with goat cheese and balsamic reduction - uhhhmmmm... yeah, I was all over it!!
Goat Cheese Chicken Sandwich with Balsamic Reduction
Adapted from Grill It - Grilling Companion iPhone app
- Serves 2 -
1/4 cup balsamic vinegar
2 Tablespoon pomegranate balsamic vinegar
2 boneless, skinless chicken breasts
1/4 - 1/2 teaspoon each salt, pepper, and Herbs de Provence (or to taste)
2-3 oz goat cheese
French or Steak rolls
Green leaf lettuce
In a small saucepan, over medium-high heat, bring both balsamic vinegars to a boil. Reduce heat to low and simmer 10-20 minutes, or until the mixture becomes thickened. Make sure to stir occasionally to stop it from burning to the bottom of the pan. Remove from heat and allow to cool.
Meanwhile, rinse the chicken and pat dry with a paper towel. Drizzle both sides of each piece with olive oil and season evenly with salt, pepper, and Herbs de Provence (if you don't have this, don't worry, use any herb you like, basil, oregano, parsley, it's up to you!). Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat for 8-10 minutes per side, or until it reaches an internal temperature of 165 degrees F. Place 1 to 1.5 oz of goat cheese on each piece of chicken in the last 3 minutes of grilling. It won't melt, but it will get warm, and that is what you want. Remove chicken from grill and allow to rest for just a few minutes. Place lettuce leaf on bottom of a toasted steak roll and top with chicken. Drizzle balsamic reduction and top with but top. Enjoy!
One Year Ago: Grilled Chicken with Mango Habanero Aioli
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Three Years Ago: Baked Parmesan Tilapia