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Our Fig Balsamic Vinegar adds rich flavor to a basic chicken breast making it the star of this quick-to-make sandwich. We recommend making extra chicken and using it in salads and pastas. We used a medium extra virgin olive oil to sauté the chicken but Fresh Garlic or Blood Orange would also be tasty!
2 teaspoons Ivy&Forte extra virgin olive oil
1 lb. boneless skinless chicken breast, sliced into 2 inch strips
freshly ground pepper
3 tablespoons Ivy&Forte Fig Balsamic Vinegar
8 slices of multi-grain bread from a rustic loaf
1/4 cup soft, spreadable blue cheese
1 cup arugula
In a large skillet, heat olive oil over medium high heat until shimmering. Season the chicken liberally with salt and pepper. Add the chicken to the hot skillet and sauté until golden brown all over, about 90 seconds per side. Add the Fig Balsamic Vinegar and cook for 1 – 2 minutes until the vinegar is reduced to a glaze that coats the chicken.
Spread 1/2 tablespoon of blue cheese on each slice of bread. Divide the chicken among four slices and then top with arugula. Drizzle any of the remaining glaze that it’s the pan over the chicken before placing the remaining bread slice on top.