Are you barbecuing chicken this weekend? Just the thought of it brings to mind summer picnics, with potato salad of course, after a swim in the lake.
If you have any leftover, here is a very tasty use for them. You could use any leftovers actually, from hamburgers to the potato salad. Anything tastes yummy in a lettuce wrap.
Rotisserie chicken is wonderful fixed this way too. Seems every time I get one there is a little bit left. I freeze the small amounts now to save for a recipe just like this.
Of course, even if you aren’t grilling, it is a quick and easy matter to bake up one or two chicken breasts, to serve up hot. That is the recipe I’ve included here. Using foil packets, it is so easy to cook and clean up when they are done. The packets also help keep the chicken moist and tender.
If using cooked chicken, simply add the tablespoons of barbecue sauce and the onion, then heat and serve.
You can enjoy this recipe hot or cold. They taste wonderful either way.
Serves: 3 to 4 servings
- 2 chicken breasts (you can cut into pieces or leave whole)
- 1 cup barbecue sauce
- plus 2 to 3 tablespoons barbecue sauce
- ½ cup chopped onions
- Butter lettuce leaves
- Preheat oven to 350 degrees.
- Combine chicken breasts in a bowl with 1 cup bbq sauce until well coated.
- Set breasts on a sheet of aluminum foil placed on a cookie sheet.
- Pour the sauce over them.
- Fold foil securely around the mixture.
- Bake for 45 minutes.
- When done, remove from foil.
- Cut into bite sized pieces, add onion, then stir in the 2 to 3 tablespoons of sauce.
- Scoop into lettuce leaves.
Air Bake Jelly Roll Deep Dish Pan
A pan like this is all you would need for so many baking tasks. Air bake is so good when you are concerned about burning cookies or the like. And the edges keep any juices contained when you are fixing something with a sauce.