Open-Faced Pulled Chicken Sandwiches
Holly Clegg
- Yield: 4 servings
Ingredients
- 1/4cup ketchup
- 1tablespoon cider vinegar
- 1tablespoon Dijon mustard
- 1tablespoon molasses
- 1teaspoon chili powder
- 1/2teaspoon ground cumin
- 1/8teaspoon ground ginger
- 1pound chicken breast tenders, cut into chunks
- 2-- whole wheat buns, split and toasted
Instructions
- In medium pot, combine all ingredients except chicken and buns. Bring to boil; add chicken. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20 to 25 minutes.
- When chicken is fall-apart tender, shred using two forks. Pile on toasted buns.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
Nutritional Info *per serving
- Calories 220
- Fat 3g
- Saturated Fat 1g
- Cholesterol 66mg
- Sodium 429mg
- Carbohydrate 20g
- Fiber 2g
- Sugars 8g
- Protein 29g
