Try this Barbecued Chicken Sandwich recipe, or contribute your own.Suggest a better description
Preheat oven to 375 degrees. Rub chicken breast with cumin and chili powder. Squeeze on lemon juice. Place chicken on foil-lined baking sheet; roast for 30 minutes. Brush half the Barbecue Sauce on chicken; roast 30 minutes longer. To serve: Remove chicken from oven. When cool enough to touch, remove chicken from bone in bite-size pieces. Spoon layer of Coleslaw on bottom halves of rolls. Top each with equal amount of chicken. Spoon on remaining barbecue sauce. Serve any remaining coleslaw on the side. Yield: 2 servings. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Bev Bennett Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 1 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 28.3mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.4g|
|Protein 0.2g||0 %|
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Calories per serving: 6
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