shredded BBQ chicken sandwiches with jalapeno coleslaw
Michele Brooks
serve with ’08 Mas Carlot rosé
ingredients
- 4 organic boneless, skinless chicken breasts
- 4 roasted heads of garlic chopped
- 1 TBSP tomato paste
- 2 TBSP spicy olive oil- or olive oil mixed with red pepper flakes
- 1/2 cup of your favorite BBQ sauce
- salt and pepper to taste
- white
- see recipe for jalepeno cole slaw
- soft rolls
directions
- 1
pre-heat oven to 300°
- 2
rinse and pat dry the chicken breasts.
- 3
rub both sides of the chicken breasts with salt and white pepper
- 4
mix together the olive oil the garlic and tomato paste, rub on the breasts and seal in aluminum foil. place in oven for about 2 hrs.
- 5
when the chicken is ready pull apart with two forks to shred. add in about 1/2 of the BBQ sauce and toss. You don’t want to drown the chicken in the BBQ sauce just add a bit to flavor. reserve the rest to top the chicken on the sandwich. Top the chicken with the coleslaw and serve.
Source: Michele Brooks
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