| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | St. louis p, Post1 | 2 | servings |
INGREDIENTS
| 1 | Whole Chicken breast; skin removed | |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Medium-hot chili powder -; (to 1/2 tspn) |
| 1 | tb | Lemon juice |
| Barbecue Sauce; (see recipe) | ||
| Coleslaw; (see recipe) | ||
| 2 | Hero or hoagie rolls; split |
INSTRUCTIONS
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 - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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