Pulled Chicken BBQ Sandwiches

I love this classic recipe;  it is light in fat and high in protein and the BBQ sauce makes it taste decadent!  You're going to need a bit of time to cook the chicken.  The recipe serves 6 comfortably, but to make it stretch--I serve it in 8 buns and add shredded lettuce to the sandwich.

2 pounds raw, skinless, boneless chicken breast (about 3 breasts)
Seasoning: Salt, Pepper, 2 Bay leaves
1 lemon cut in half
1 cube chicken broth
1 C Kraft (or other brand) light BBQ sauce
8 light whole wheat hamburger buns
6 or 8 leaves Iceberg or Romaine lettuce

Place the chicken breasts, salt, pepper (I use 6 peppercorns - remember to fish them out afterwards), bay leaves, the lemon - rind and all - cut in half and the chicken cube into 2 pints of water and bring to a boil.  you'll see scum rising to the top as its coming to the boil, skim that off with a metal spoon and discard it.  Cook it at a simmer for a good 30-40 minutes till the chicken is very tender and begins to fall apart.  (By the way - don't throw the broth away afterwards, use it as a stock or broth for something else).

Remove the chicken with a slotted spoon or drain in a colander and place it on a chopping board.  Using a long tined fork, you're going to "pull" the chicken into coarse shreds - don't over work it or it'll turn to mush.  Place in a glass bowl and toss in the sauce to combine with the chicken.

It's as easy as that - serve it warm in the warmed buns with shredded lettuce for that crunch texture!

Serves 8
PPV - 6, or
Serves 6
PPV - 7

The entire bowl of mixture comes to 28 PPV without the bread 
6 servings of the mixture would be 5 PPV per serving, and
8 servings would be 4 PPV per serving.


Only one thing left to say....
GO PATS!