4 skinless, boneless chicken breast halves
1 small carrot, cut into 1/2 inch cubes
1/4 cup diced tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
Place chicken in a medium saucepan with water and lightly brown brown on all sides. Cover and refrigerate at least 8 hours, or overnight.
Bring a large pot of lightly salted water to a boil. Add chicken and rack/dissolve in brown sugar. Cook until cooked through and no longer pink, 8 or 10 minutes. Stir in carrots, tomatoes, basil, oregano, basil, salt, pepper and salt. Cover, and let stand 5 minutes.
Slice chicken meat and shred in portion. Discard grease and oil.
Place diced diced cooked chicken into a large bowl. Add carrots, tomatoes, basil, oregano, basil, salt and pepper. Mix well, cover and refrigerate.
Fold through baking dish and serve chicken with vegetables.
Will make again. We added more hot sauce and put bacon on our burgers. Very good. I don't usually make burgers but we like these.
I made this quick, easy appetizer for a party and they disappeared very quickly. Several emails and phone calls later, I had the recipe prepared and was about to head to a friend's house for a special occasion. I was so excited--hungover, sleep-deprived, anxious--I sat down at my computer and finished the recipe in about an hour and a half. SCORE!
I submitted this recipe many years ago as an experiment when I was learning about the site. It is great for small changes and it keeps a low calorie count. It is equally delicious with white bread. The trick is the topping!
⭐ ⭐ ⭐ ⭐