Page 145 - 16-8 June 19 2019

Juicy Pulled Chicken Sliders
6 soft pretzel mini buns
1 ½ lb Tarnegol chicken breast
4 cups chicken soup (or salted water)
1 cup honey bbq sauce
1 tbsp soy sauce
Salt to taste
Optional additions:
Lettuce, Chili Peppers, Coleslaw, Pickles, Sautéed Onion

Add chicken and chicken soup to a medium sauce pan
over low heat. Simmer for 45 minutes.
Remove from heat, and let the chicken cool in the pot
with a closed lid. Once cooled, remove the liquid –
leaving approximately ½ cup in the pot. Use two forks
to pull the chicken.
Add bbq sauce, soy sauce and salt to taste. Stir to
combine and heat over low flame until it reaches a
gentle simmer. Cook it for 2-3 minutes and remove
Bulletin
from heat.

Assemble the sliders by placing pulled chicken on the
mini pretzel buns and add your choice of vegetables
and toppings.

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