| 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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