Shredded Chicken And Cheese Food
SHREDDED CHICKEN SANDWICHES
Stimulate your taste buds with our Shredded Chicken Sandwiches. These saucy, cheesy Shredded Chicken Sandwiches are ready in under a half an hour.
Provided by My Food and Family
Categories Bread
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook chicken and onions in large nonstick skillet on medium-high heat 8 min., stirring occasionally.
- Add barbecue sauce, water and sugar; stir. Cover; cook on medium heat 7 min. or until chicken is done (165ºF).
- Remove chicken from skillet. Shred with fork or chop into small pieces. Return to skillet; stir to coat with sauce. Cut baguette into 4 pieces; cut each piece lengthwise in half. Fill with chicken mixture and Singles.
Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 990 mg, Carbohydrate 58 g, Fiber 2 g, Sugar 23 g, Protein 26 g
SHREDDED CHICKEN AND CHEESE
The mighty sandwich and all its glorious but redundant fillers. This sandwich is not only gourmet (so its awesome when you are trying to impress) but super easy and very different then your common ham and cheese! If you do intend on making this as a host(ess) it pairs lovely with a Reisling or Pinot Grigio. If individual focaccia buns cannot be found in your local grocery purchase the loaf of focaccia or semolina and toast both sides of the slices on the stove top to provide the crunch without making the bread hard. Also, I know that sun dried tomatoes in oil can be expensive (at least here in America) but I often find that purchasing the sun dried tomatoes themselves are cheaper so I generally with purchase a package (4 to 6 oz) place them in a mason jar and fill it up with good quality olive oil. Quality of olive oil is not based on price and find myself enjoying a 32oz bottle that cost $8 and comes with an attachable spout from Trader Joe's.
Provided by BPerez0426
Categories Lunch/Snacks
Time 50m
Yield 8 sandwiches, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cut the focaccia buns in half, lightly buttering the sides of them that have been exposed due to the cutting.
- Place lightly buttered slices on a cookie sheet (buttered side down).
- Leave the cookie sheet on the side.
- In a bowl, place the chicken with spices and oils and allow to marinade for 5 minutes.
- In a medium sauce pan place a small drizzle of olive oil to coat pan.
- Place chicken into the sauce pan leaving very little room, you do not want to sear the chicken but almost steam cook it.
- Cook the chicken for 8 minutes (dependent upon the thickness of your breast) and flip to cook the other side, continue cooking for 6 minutes.
- Remove fully cooked chicken from pan and place on a cutting board.
- Using 2 forks begin shredding (tearing) the chicken, placing the shredded chicken back into the pan with the drippings and oil.
- Place cookie sheet in preheated oven until buttered side is golden brown.
- Once all the chicken has been shredded and placed back into sauce pan, return heat to the sauce pan.
- Continuously stir chicken until most of the drippings have been absorbed or have evaporated.
- Place toasted focaccia bread on a place placing the hot juicy chicken on top with one slice of soy alternative cheddar cheese and enjoy.
Nutrition Facts : Calories 385.6, Fat 23.8, SaturatedFat 7.6, Cholesterol 68, Sodium 2642.1, Carbohydrate 18.9, Fiber 2.2, Sugar 2.5, Protein 24.1
SHREDDED CHICKEN EMPANADAS WITH CHEESE
Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients. Whisk egg and water until blended.
- Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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