TASTY TUESDAY:
Skinny - Oven Baked Shredded BBQ Chicken Sandwiches
6 Points Plus Values |
Here’s a quick little sandwich just in time for summer picnics! I found this recipe on Skinny Kitchen www.skinnykitchen.com. They only take a little over an hour! This yummy pulled chicken sandwich is so tender and extremely flavorful. She’s trimmed the fat and calories by making the coleslaw with a skinny dressing and using a 100 calorie, fiber rich, sandwich thin for the bun. The skinny for 1 sandwich, only 238 calories, 4 grams of fat and 6 Weight Watchers POINTS PLUS. If you’re not looking to feed a crowd just cut this recipe in half. One thing I know for sure, it’s really, really delicious!
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Cook Time: 1 hour, 10 minutes
Ingredients for Chicken:
2 pounds boneless, skinless chicken breast
1 large onion, thinly sliced
1 (18 oz) bottle of Sweet Baby Ray’s Honey Barbecue sauce or
your favorite
Ingredients for Coleslaw:
6 cups shredded white cabbage, 1 (10 oz) bag
1 cup shredded carrots
¾ cup scallions, chopped
4 tablespoons light mayonnaise, I like Best Foods
(Hellman’s) Light
1 tablespoon plus 2 teaspoons apple cider vinegar
2½ tablespoons spicy brown mustard
1 tablespoon honey
¼ teaspoon prepared white horseradish
2 packages Oroweat’s Honey Wheat Sandwich Thins, see shopping
tip
Instructions:
1. Preheat oven to 325 degrees. Place chicken breasts in a
roasting pan or rectangular Pyrex baking dish. Arrange sliced onions over the chicken,
then pour the barbecue sauce over top, reserving 1 cup for later. Cover the
baking dish/pan tightly with foil and place in the oven. Cook chicken for 1
hour, remove foil and cook for about 10 minutes longer until chicken is fork
tender.
2. In the meantime, prepare the coleslaw-In a large bowl add the
cabbage, carrots and scallions. In a small bowl mix together the dressing
ingredients. Refrigerate the coleslaw and dressing separately until ready to
serve. Don’t toss until serving to keep coleslaw crisp and crunchy, not soggy.
3. Remove the chicken to a plate or cutting board. Using two
forks, pull the chicken breasts apart to shred the meat. Place the shredded
chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the
chicken well to thoroughly coat in the sauce that’s remaining in the pan.
4. Serve the pulled chicken warm. Place on the bottom of each
sandwich thin ½ cup barbecue shredded chicken. Add onion, ¾ cup slaw and top
with sandwich thin.
5. If you have any leftovers, the shredded chicken freezes
great. You can use leftover chicken to stuff a baked potato or add to a salad.
Plus, this recipe can easily be cut in half!
Makes
12 servings (each serving ½ cup shredded chicken and ¾ cup coleslaw)
Shopping Tip:
Oroweat Honey Wheat Sandwich Thins can be found in most large
supermarkets. One sandwich thin has 100 calories, 1g fat and 5g
fiber. They come in several flavors with the same nutrition facts.
Several brands are available so if you can’t find Oroweat, use one of the
others brands.
Weight Watchers POINTS PLUS VALUES = 6
SKINNY FACTS: for 1
sandwich (each serving ½ cup shredded chicken and ¾ cup coleslaw)
238 calories, 4g fat, 22g protein, 34g carbs, 7g fiber, 745mg sodium, 8g sugar |
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