Wednesday, November 16, 2011

A Mini Southern Treat: Shredded BBQ Chicken and Southern Slaw on Buttery Garlic Toast





I love minis!  I can't help but visit blogs with mini pies, cakes, pizzas... you name it, I love it!  I think my obsession with mini portions is that they allow you to have a rich, decadent taste of something, without going totally overboard.
Lately, I've seen a bunch of pulled pork barbecue sandwiches, and a bunch of minis ... so, I combined the two!  These tasty little treats would make a great appetizer, or small meal at a holiday party.  They can give a little "kick" to typical holiday food spread!  
On a delightful side note... these sandwiches aren't even that rich and decadent in calories.  They are shredded chicken breast sandwiches.. so it's perfectly fine to have more than one... or two... or three ..... ;)
Best dishes and yummy dreams!

xoxo,


Shredded BBQ Chicken and Southern Slaw on Buttery Garlic Toast
BBQ Chicken recipe adapted from:  Taste of Home's Healthy Cooking magazine recipe for Shredded Chicken and Pumpkin Grits 
Slaw recipe adapted from:  About.com: Southern Food



BBQ Chicken:
3 boneless, skinless, chicken breasts - rinsed and trimmed
1 1/2 c. of your favorite barbecue sauce (We love Sweet Baby Ray's)
1 c. chicken stock
1/8 c. molasses
1/8 c. hot sauce
1 tbsp. ancho chili powder


Slaw:
1 bag of pre-shredded cole slaw mix
1/2-1/4 grated sweet onion
1/2 c. sugar
1/2 tsp. salt
1/3 c. vegetable oil
1/2 tsp. dry mustard
1/2 tsp. celery seed
1/2 c. cider vinegar


Toast:
1 loaf of fresh french or italian bread
"I Can't Believe it's Not Butter" spread
garlic powder, red pepper flakes, parsley


Preparing the chicken:
1.  Place the chicken into a large skillet and add all listed ingredients.
2.  Cover the skillet and cook on medium until chicken is cooked through.
3.  Take the chicken out of the skillet and shred it with a fork.
4.  Return the chicken to the skillet with the sauce and allow it to simmer on low for 30 minutes.


Preparing the slaw:
1.  In a sauce pan, cook all of the ingredients together on medium (except for the cole slaw mix) until the sugar dissolves.
2.  Cool the mixture, stir, and pour over cole slaw mix.
3.  Refrigerate for 8 hours before serving.


Preparing the buttered toast:

1.  Slice the loaf into thick slices.
2.  Coat each side with "butter" spread and place the slices on a baking sheet.
3.  Sprinkle one side with garlic powder, red pepper flakes, and parsley.
4.  Bake on 350 degrees until golden brown.


Make a sandwich and enjoy!


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9 comments:

Our Delightful Home said...

Yummy! Thanks for sharing.

~Mrs. Delightful
ourdelightfulhome.blogspot.com

adventuresindinner said...

These look fantastic! Hope you can pop by and share at my Pin'Inspiration party today :-)

Miz Helen said...

You have me drooling over your Shredded BBQ Chicken and Slaw on Toast, girl that is a little bit of heaven! My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen

Mrs B said...

We absolutely love barbecued, well.. everything! What a great idea for appetizers or snacks!

Hi! Newly following from Foodie Friday! Thanks for sharing!

The Redhead Riter said...

Did you say you were bringing me lunch today? LOL

Amy @ A Little Nosh said...

Mmm...I love pulled bbq chicken sandwiches with cole slaw on top! Thanks for linking up at A Little Nosh this week!

LDH said...

Hi Kim!

A delicious Southern treat! Looks wonderful. We love Sweet Baby Ray's too :)

So nice stopping by to visit with you!
Kindly, Lorraine

Shirley said...

This little sandwich sounds really good to me. I wish I had one right now in fact!!

Susan said...

Love this!! Thank you for sharing :)