Why Didn't I Think of this Sooner, "BBQ" Chicken Sandwiches

  • 1 Package Boneless, Skinless Chicken Breast (2-4 breasts)
  • 1 C Stubbs BBQ Sauce (Yes, you can use another brand)
  • 1 C Chicken Broth
  • 2 TBSP Olive Oil
  • Sprinkle of BBQ Rub or Seasoning (if you don't have this on hand sub paprika, garlic and onion powder and rosemary
  • Salt and Pepper
  • 6-8 Wheat Hamburger Buns
  • Pickle Slices (Yes, you can add other toppings, but pickles are all I'll ever need)
Preheat the oven to 400 degrees. In a 7x11 or 9x9 baking dish combine the olive oil and chicken broth. Add the chicken breasts and turn to coat them in the liquid. Sprinkle both sides of each breast with salt, pepper and BBQ rub. Bake in the preheated oven for 30-35 minutes or until no longer pink.

Remove from the oven and let rest about 5 minutes. Shred the chicken (a good old-old fashioned fork is my weapon of choice). Place the shredded chicken in an oven-safe bowl. Once all of the chicken is shredded cover it it in the cup of BBQ sauce and stir to coat evenly. Place the bowl in the oven for another 5 minutes, just to rewarm it after the shredding process. 

If you want your buns toasted (and I do), place them straight on the oven rack, cut-side down while the chicken is rewarming. Carefully remove the bowl and buns. Line your bottom bun with pickle slices, then place a hearty scoop of chicken on top. Close with the top bun and serve with a side of napkin.