This recipe is featured in our Weekly Meal Planner here!
makes 1 cup
1⁄2 cup ketchup
2 chipotle chilies in adobo(add more if you like heat)
2 teaspoons Balsamic vinegar
1⁄4 cup honey
1 1⁄2 teaspoons Worcestershire sauce
1⁄4 cup brown sugar
1⁄2 teaspoon garlic powder
1 teaspoon ground pepper
4 skinless chicken breast(about 2lbs)
2 tablespoons Olive oil
salt & pepper
For Cole slaw:
1 head purple cabbage, thinly sliced
1 red onion, thinly sliced
3 carrots, grated
2 tablespoons sugar
1 cup balsamic vinegar
1 1/2 cups mayonnaise(or more depending on the size of the cabbage)
2 tablespoons Dijon mustard
Sesame seed buns
Sliced dill pickles
Green onions thinly sliced diagonally
Directions for sauce:
Combine all ingredients in a medium saucepan. Bring mixture to a boil, then reduce heat. Cook uncovered, stirring frequently, for 15 minutes.
Directions for chicken breast:
Heat oven to 400°F. Brush baking dish with cooking oil. Brush both sides of chicken with oil. Sprinkle both sides with salt and pepper. Place in baking dish. Bake covered 25 to 30 minutes or until juice of chicken is no longer pink in the center. Let chicken cool then pull meat apart with fork. Set aside.
Directions for cole slaw:
Combine first five ingredients to a large bowl. Mix with spatula. Add mayonnaise and Dijon mustard. Mix well. Taste then add salt if needed.
Directions for sandwich assembly:
Pour the bbq sauce in the bowl with chicken. Just enough to coat the pulled chicken well. Slice buns. Spoon a generous amount of chicken on to buns then top with pickles, slaw, and green onions.