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- 2 1 3/4 - 2 pounds purchased roasted chickens
- 1 tablespoon olive oil
- 2 mediumonions, cut into 1/4-inch-thick slices
- 1 cup chopped green or red sweet pepper
- 2/3 cup cider vinegar or white wine vinegar
- 1 8 ounce cantomato sauce
- 1/4 cup snipped fresh basil
- 1/4 cup honey
- 1 teaspoon salt
- 2 12 inch loavesciabatta bread, split and toasted
- Pickle slices
1. Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken.
2. In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey, and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.
3. To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 332,
- Fat, total (g) 13,
- chol. (mg) 67,
- sat. fat (g) 3,
- carb. (g) 28,
- fiber (g) 2,
- pro. (g) 24,
- vit. A (IU) 292,
- vit. C (mg) 12,
- sodium (mg) 577,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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