2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1/2 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried dill weed
1 teaspoon prepared horseradish
1/2 teaspoon salt
1 cup soy sauce
1/2 cup barbecue sauce
Heat olive oil in a large saucepan over medium heat. Add chicken and lemon juice and saute until chicken is cooked all the way through but still pink.
In a small bowl, combine garlic, dill weed, horseradish, salt and soy sauce. Mix well, then pour over chicken and lemon juice. Cover and refrigerate at least 2 hours.
Remove the chicken from the marinade, and shred with two forks.