Pulled BBQ Chicken Melt on Sourdough Bread
Serves 4-6; total cook time forty-five minutes to one-hour
2 lbs boneless, skinless chicken breasts, defrosted
One loaf sourdough bread (we used local organically made bread, but any sourdough works)
1 tablespoon chili powder
1-2 tablespoons of extra virgin olive oil
2 tablespoons salt
1 tablespoon of pepper
1 teaspoon of crushed chili peppers
½ stick of butter
4-6 slices of extra sharp cheddar cheese
1 box of stuffing (we used Kraft’s Stove Top Stuffing Mix Cornbread)
3 garlic cloves, finely diced
1 table spoon of garlic powder
1 table spoon of onion powder
1 cup of ketchup
Begin by boiling chicken in 4-6 cups of water in a medium-sized saucepan on high. Add about 1 tablespoon of salt into the water, to taste.
Start making the stuffing by following instructions on box. Allow the chicken to boil for about 20 minutes, or until there is no pink left in the center. Drain the chicken in a calendar, and run cold water over it, until it is cool to the touch. Then pull the chicken apart into small pieces.
In a stove-top skillet add 1-2 tablespoons of extra virgin olive oil and ¼ of a stick of butter. Then add one to two cups of water, and let sit on medium heat for about two minutes. Then place the cooked, pulled chicken breast in the skillet. Add chili powder, the one tablespoon of salt, finely diced garlic cloves, one tablespoon of pepper, one teaspoon of crushed chili-peppers, and one cup ketchup. Allow to simmer on medium-low for about 15 minutes or until all of the water has boiled off, stirring continuously to not burn chicken.
Finish making the stove top stuffing, and let cool.
Take ¼ stick of butter and melt in a small cup or saucepan. Paint the melted butter on one side each slice of the sourdough bread.
Place on top of skillet. Add the thinly sliced cheese to each side of bread, and let it sit on medium heat for two minutes, or until the face-down side of the bread is lightly golden. Using tongues pick up the chicken and place the chicken on top of the cheese side of the bread, add the cooled stuffing on top of the chicken, and form sandwich, allowing the bread to be a crispy golden color.