6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)
BBQ sauce (I use K.C. Masterpiece Original)
1 lb. Monterey jack or Mexican mixed cheese, shredded
1/3 c. green peppers, very small dice
4 green onions, diced
1/4 c. onion, finely minced
6 large flour tortillas
cooking spray
To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)
Once chicken is cooled to room temp., remove it from the broth and dice. Toss with enough bbq sauce to medium coat the chicken.
In a bowl, mix together the shredded cheese, diced peppers, diced green onion and minced onion.
Lay out the tortillas and divide the chicken mixture between the six tortillas spreading it out on one half of each tortilla. Cover the chicken with the cheese mixture and then fold over the tortilla to create a half rounds. Using a large fry pan, spray with cooking spray and over medium heat cook each of the quesadillas until golden brown on both sides. (When the first side of my quesadilla is cooking, I lightly spray the uncooked side with cooking spray so that when I flip it over, there is some fresh cooking spray to help with browning.)
Monday, February 18, 2008
BBQ chicken on biscuits*
6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)
BBQ sauce (I use K.C. Masterpiece Original)
1 pkg of 8 refrigerated original biscuits (don't get the flaky layered ones as they don't make good sandwiches)
Bake the biscuits according to the package directions and then slice so that sandwiches can be made.
To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)
Once chicken is cooled to room temp., remove it from the broth and shred it. In a skillet, toss the the chicken with enough bbq sauce to medium coat, heating until hot. Divide the chicken between the 8 biscuits making sandwiches.
*Deb served these at our Christmas play group luncheon and though I don't know exactly how she makes them, I'm guessing this is pretty close if not the same.
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)
BBQ sauce (I use K.C. Masterpiece Original)
1 pkg of 8 refrigerated original biscuits (don't get the flaky layered ones as they don't make good sandwiches)
Bake the biscuits according to the package directions and then slice so that sandwiches can be made.
To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)
Once chicken is cooled to room temp., remove it from the broth and shred it. In a skillet, toss the the chicken with enough bbq sauce to medium coat, heating until hot. Divide the chicken between the 8 biscuits making sandwiches.
*Deb served these at our Christmas play group luncheon and though I don't know exactly how she makes them, I'm guessing this is pretty close if not the same.
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