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Pulled Chicken Sandwiches
Ingredients
- 1 2 - 2 1/4pound deli-roasted chicken
- 1 tablespoon olive oil
- 1 medium onion, cut into 1/4-inch-thick slices
- 1/3 cup cider vinegar or white wine vinegar
- 1/2 cup tomato sauce
- 3 - 4 tablespoons seeded and finely chopped fresh red and/or green hot chili peppers
- 2 tablespoons snipped fresh thyme
- 2 tablespoons molasses
- 2 tablespoons water
- 1/2 teaspoon salt
- 4 sandwich buns, split
- Bread-and-butter pickle slices
Directions
1. Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds.
2. In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more.
3. Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches.
Nutrition Facts
(Pulled Chicken Sandwiches)
- Servings Per Recipe 6,
- cal. (kcal) 445,
- Fat, total (g) 12,
- chol. (mg) 84,
- sat. fat (g) 3,
- carb. (g) 51,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 19,
- pro. (g) 33,
- vit. A (RE) 0,
- vit. A (IU) 292,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 990,
- Potassium (mg) 461,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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