Pulled Roast Chicken Sandwiches
- Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
- In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.
- Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition Facts (Pulled Roast Chicken Sandwiches)
- Per serving:
- 668 kcal cal.,
- 18 g fat
- 126 mg chol.,
- 1485 mg sodium,
- 76 g carb.,
- 3 g fiber,
- 50 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Deb Fiebig 354 Days Ago
this was delicious, but I skipped the thyme because I didn't have any and used sweet bell peppers because I don't know what a serrano pepper is and even if I did, my small town WI grocer wouldn't have any. 5 stars for my version. It's a keeper!