BBQ Chicken Quick

BBQ Chicken Sandwich (serves 4-5) (from http://shopnserve.blogspot.com/2011/07/bbq-chicken-sandwich.html)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. 

I cook mine in the Instant Pot. Chicken in with 1 C of water, cook on high pressure for 12 minutes if raw, 15 minutes if frozen. You can manually release pressure or let it self release. While chicken is still hot, remove from water and shred with forks. Dump out the Insta Pot water, and return chicken to the Instat Pot. 

Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Keep warm for another 20 minutes, or until you serve. 

Serve on rolls with cilantro and onions to add on top if desired

Chicken Bundles

Costley Classic :)

Makes 8 bundles


Ingredients:

• Pilsbury Cresent Rolls (1 can with 8 rolls)
• 8oz Cream Cheese
• 3-4 Chicken Breasts
• 2 Celery Stalks
• 1/2 cup Butter
• 2 cups Panko Bread Crumbs
• 1 1/2 cups Chicken Broth
• 1 TBS Chicken Bullion
• 1/4 Corn Starch or Flour
• Salt and Pepper to Taste

The Bundles:

1. Pre heat oven to 350
2. Cook chicken breasts as desired and cube
3. Chop celery into bite sized pieces and combine with chicken, cream cheese, and salt and pepper
4. Place dollop of mixture in the middle of a crescent roll and pinch roll edges together, repeat 7 more times
5. Melt butter in a bowl
6. Roll bundles in butter and bread crumbs
7. Place bundles on baking sheet and bake for 10-15min or until golden brown

The gravy: 

1. Boil 1 cup of chicken broth and bullion in large pan
2. Mix remaining broth and corn starch/flour very well in a shaker
3. Once the broth and bullion is boiling SLOWLY whisk in the flour/corn starch mixture
4. Simmer for 3-5 min until thick
5. Thin if needed by whisking SMALL amounts of stock
6. Salt and pepper to taste

Guaranteed Juicy Chicken Breast

I found this recipe on Yahoo Answers of all places! Sketchy, I know, but I've tried this several times with my $5 pan in my apartment and it turns out amazing every time. Super juicy and delicious!

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.