Balsamic Chicken Sandwich

You want something scrumptious and easy for dinner? This sandwich is your ticket. I got it from Parade magazine, written by Jessica Seinfeld, who apparently has a cookbook called Double Delicious. The adults in our family love the whole sandwich, and we make a no-tomato, not-so-toasty version for our kids. They gobble it up.

2 lb. boneless, skinless chicken breasts, cubed
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup whole-wheat flour (have to admit that once I used white. It was fine.)
3 Tbsp olive oil
3 cloves garlic, minced
1 cup low-fat, reduced sodium chicken broth (or just boullion and water if you don't have broth)
1/2 cup balsamic vinegar (I didn't have enough balsamic once, so I used half red-wine vinegar. Tasty.)
6 Tbsp firmly packed dark-brown sugar (light brown plus molasses works pretty close)
1/2 cup broccoli puree (directions follow)
6 ciabatta rolls (I used Italian Olive Oil bread once, and homemade sourdough the next, it all works)
6 large slices tomato
1/2 cup grated part-skim mozzarella
fresh basil (optional) (I really like it, don't leave it out. I have mine in the freezer for these occasions.)

1. Sprinkle chicken with salt and pepper. (I have to admit I don't measure, just sprinkle) Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat completely. (I never mess with the wax paper, just toss.) Preheat oven to 350.
2. 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. (I made my chicken so small it took less time.)
3. 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 puree and cook 2-3 minutes more until flavors are blended. (At this point I usually take the top off and let it reduce a little, I like it syrupy. I will try putting in less broth sometime and see what happens.)
4.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.

Broccoli puree instructions: Steam florets, then puree in a blender about two minutes. She says add a little water if needed, I say definitely needed.
What I have done when making this, is make enough broccoli for us to eat for dinner, then take out a little for the puree in the sandwich. Then I have my side dish done at the same time.

This may seem complicated, but it's really just explaining in detail a really easy process. I made this in half an hour tonight. Yumminess is still here to be licked . . .