Shredded BBQ Chicken Sandwiches

Don't be intimidated by the list of ingredients in this one.  I put specific measurements of the seasonings just to give you an idea, but I usually just eyeball the amounts.  You can use whatever seasonings you want and have on hand - this is just what I had on hand.

The neat thing about this recipe, which calls for poaching the chicken breasts, is that you can change the seasonings and sauce to fit whatever taste you want to achieve (i.e. Mexican, sweet and sour, teriyaki, etc.).  When you poach chicken, it absorbs whatever seasonings you put into the water but it's not an intense flavor.  It also makes the chicken very tender.

So before you start cooking, read through the ingredients and directions and then decide how you want to tailor the recipe to fit your tastes.
Ingredients:

1 lb. of chicken breasts

4 cups of water

1 bay leaf

1/2 tsp. chili powder

1/2 tsp. celery seed

1/2 tsp. cracked red pepper

1/2 tsp. salt

1 Herb-Ox beef bouillon cube

1 Herb-Ox chicken bouillon cube

KC Masterpiece honey teriyaki BBQ sauce

2 tsp. grape jelly (just to sweeten it up a tiny bit - you can use other jelly too)

ground black pepper

sandwich rolls (I like to use potato sandwich rolls)
Directions:

1.  Fill a pan (large enough to hold the chicken breasts) with water and add the bouillon cubes.  Add remaining seasonings including the bay leaf.  Place over high heat and allow it to come to a boil.

2.  Carefully place the chicken breasts in the pan.  When it comes back to a boil, turn the heat down to a simmer.  Simmer for 15 minutes.

3.  Turn off the heat.  Put one of the breasts in a large bowl.  Using two forks, tear the chicken meat into shreds.  Continue doing this process with the remaining chicken.

4.  Add enough BBQ sauce to coat the chicken, not to saturate it.  Stir well to combine.

5.  Add the grape jelly and extra ground black pepper (to taste).  Stir well to combine.

6.  Pile some onto half of a sandwich roll and top with the other half.  Enjoy!