Recipe
Main Dish
Barbecue Shredded Chicken Sandwiches
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| 4 (6 oz each) skinless, boneless chicken breasts | ||
| 1 tbsp. Hy-Vee Select garlic-flavored olive oil | ||
| 2 shallots, finely chopped | ||
| ½ tsp. ground chipotle chile | ||
| 1 ½ tbsp. McCormick Montreal steak seasoning | ||
| ½ c. Hy-Vee 1938 steak sauce | ||
| 6 Hy-Vee hamburger buns, split |
Directions
- Bring chicken broth to a boil in a medium skillet. Add chicken. Cook 5 minutes. Turn. Cook an additional 5 minutes.
- Meanwhile, in a second medium skillet, heat oil. Add shallots. Cook until tender, set aside.
- Remove chicken from broth. Add broth, chipotle chile, steak seasoning and steak sauce to shallots. Stir.
- Using 2 forks, shred chicken and combine with broth mixture. Simmer 5 to 10 minutes or until sauce reaches desired consistency. Serve on buns.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 100mg
- Sodium: 1200mg
- Total Carbohydrates: 24g
- Protein: 44g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 8%