Chicken breast sandwich in barbecue sauce and coleslaw and marinated okra – a detailed recipe for cooking. one serving: (total 4) Calories 450, total fat one 3 g., saturated fats, proteins 43 g, carbohydrates 42 g, fiber, mg, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. skinless chicken bones (approximately 3 PC. medium size)
- 1/2 tbsp. sliced marinated okra, 1/4 tbsp. marinade
- 3 feathers of green onions (1 cut into three parts, 2 finely cut)
- 2 tbsp. l finely chopped dill, 2 branches for decoration
- 4 tbsp. chopped cabbage, carrots and onions (approximately 200 gr.)
- 3 tbsp. l cider vinegar
- 2 tbsp. l olive oil
- Salt and freshly ground black pepper
- 4 whole wheat flour burger buns, sliced in half
- 1/2 tbsp. chili sauce
- 1 tbsp. l molasses
- 1 tbsp. l mustard
Recipes with similar ingredients: chicken breast, okra, okra, white cabbage, carrots, onions, chili sauce, molasses, mustard, hamburger buns, apple cider vinegar, green onions, dill
Recipe preparation:
- Preheat the oven to 175 ° C. Medium-sized stewpan put the chicken, pour 2 tbsp. water, marinade, add large pieces of green onions and chopped dill. On strong bring to a boil on fire. Reduce the fire, cover, leaving a small open space and cook for about 15 minutes until the chicken is ready.
- Meanwhile, in a medium-sized bowl, mix the cabbage salad. with pickled okra, finely chopped green onions and dill. Add 2 tbsp. l vinegar and a tablespoon of olive oil, season with salt and pepper and mix thoroughly; put aside side. Lubricate the buns with the remaining tablespoon of olive oils; put on a baking sheet and bake until golden brown about 15 minutes
- Leave 1/2 tbsp. the resulting broth in a separate container, drain the rest and transfer the chicken breasts to a cutting board. Divide the meat into fibers with a fork and return to the stewpan. Add chili sauce, molasses, mustard, the remaining tablespoon of vinegar and 1/4 Art. broth. Stir, cook over medium heat for 2-3 minutes; if a the chicken remains too dry, pour in the remaining broth. Put the finished chicken on buns, form sandwiches and serve with cabbage salad.
