Oven Baked Skinny Barbecue Pulled Chicken Sandwiches, No Crock Pot Necessary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6.50 tsp or 1 packet Yellow Mustard 1.50 tbsp Cider Vinegar 0.25 tsp Horseradish 2.10 cup (8 fl oz) Barbecue Sauce 6 cup, chopped Cabbage, fresh 1 cup, chopped Carrots, raw 0.75 cup, chopped Scallions, raw 1 tbsp Honey 12 serving Oroweat Honey Wheat Sanwich Thin 4 tbsp Best Foods light w/ sat. fat. 1 T 32 oz chicken breasts- bone/skinless fosterfarms w/sat fat
1. Preheat oven to 325 degrees. Place chicken breasts in a roasting pan or rectangular Pyrex baking dish. Arrange sliced onions over the chicken, then pour the barbecue sauce over top, reserving 1 cup for later. Cover the baking dish/pan tightly with foil and place in the oven. Cook chicken for 1 hour, remove foil and cook for about 10 minutes longer until chicken is fork tender.
2. In the meantime, prepare the coleslaw-In a large bowl add the cabbage, carrots and scallions. In a small bowl mix together the dressing ingredients. Refrigerate the coleslaw and dressing separately until ready to serve. Don’t toss until serving so the coleslaw remains crisp and crunchy, not soggy.
3. Remove the chicken to a plate or cutting board. Using two forks, pull the chicken breasts apart to shred the meat. Place the shredded chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the chicken well to thoroughly coat it in the sauce remaining in the pan.
4. Serve the pulled chicken warm. Place on the bottom of each sandwich thin ½ cup barbecue shredded chicken. Add onion, ¾ cup slaw and top with sandwich thin.
5. If you have any leftovers, the shredded chicken freezes great.
Serving Size: makes 12 servings
2. In the meantime, prepare the coleslaw-In a large bowl add the cabbage, carrots and scallions. In a small bowl mix together the dressing ingredients. Refrigerate the coleslaw and dressing separately until ready to serve. Don’t toss until serving so the coleslaw remains crisp and crunchy, not soggy.
3. Remove the chicken to a plate or cutting board. Using two forks, pull the chicken breasts apart to shred the meat. Place the shredded chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the chicken well to thoroughly coat it in the sauce remaining in the pan.
4. Serve the pulled chicken warm. Place on the bottom of each sandwich thin ½ cup barbecue shredded chicken. Add onion, ¾ cup slaw and top with sandwich thin.
5. If you have any leftovers, the shredded chicken freezes great.
Serving Size: makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 249.4
- Total Fat: 4.2 g
- Cholesterol: 36.7 mg
- Sodium: 712.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 7.1 g
- Protein: 24.1 g
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