Barbecue Chicken Sandwich

Barbecue Chicken Sandwich

This cheese was wonderful with the sweet and spicy barbecue sauce.  I found it at Whole Foods.  And if you slice it really thin, and melt it a bit on the chicken, it’s really good.  I had a hard time finding fat free cheeses, but I really love cheese so it’s a hard thing for me to give up.  Thankfully Whole Foods is carrying this brand again!!

BARBECUE CHICKEN SANDWICH

BARBECUE CHICKEN

Jalapeno Jack Cheese

6 skinless thighs or breasts, or a mixture of both
6 slices fat free Jalapeno Jack cheese
6 sandwich buns

BARBECUE SAUCE

Barbecue Chicken

4 green onions, chopped
1/2 small onion, chopped
3 garlic cloves, finely chopped
1 cup zero calorie brown sugar substitute
8 oz can of tomato sauce
2 T tomato paste
1/2 cup Dijon mustard
1/4 cup water
2 T Worcestershire sauce
1/2 cup cider vinegar
1/2 small Ancho chili, cut into small pieces
1/2 t cumin
1/2 cup bourbon

Saute the onions and garlic in a bit of olive oil spray about 5 minutes.  Add the rest of the ingredients and bring to a boil.  Simmer for 3o minutes until nice and thick.

Grill chicken on a grill pan or outside grill until done.  Halfway through the cooking, start basting the barbecue sauce over the chicken, turning it frequently, until sauce has carmelized.  Cooking chicken with bones should take 40-50 minutes on medium heat.

SANDWICH BUNS

2 large eggs
1/4 cup egg white substitute
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1 t kosher salt
1 t toasted minced onion

Separate the eggs. Whip egg whites and cream of tartar until stiff (the egg white mix has to be VERY stiff). Transfer whites to a chilled bowl Add sweetener, minced onion, onion powder and cream cheese to the yolks and egg substitute. Mix to combine the ingredients together. Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Line a pizza pan with parchment paper, making 6 mounds. Flatten each mound slightly. Sprinkle salt and toasted onion on top of each bun. No need to spray the paper. Bake 25-30 minutes at 300. Let cool on the sheet for a few minutes and cool completely on a wire rack. Refrigerate until ready to use or use immediately.

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