Shredded Chicken And Cheese Recipes

Steps:

• Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
• Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
• Bake in the preheated oven until edges are brown, about 30 minutes.

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

Steps:

• Preheat oven to 350 degrees.
• Cut the focaccia buns in half, lightly buttering the sides of them that have been exposed due to the cutting.
• Place lightly buttered slices on a cookie sheet (buttered side down).
• Leave the cookie sheet on the side.
• In a bowl, place the chicken with spices and oils and allow to marinade for 5 minutes.
• In a medium sauce pan place a small drizzle of olive oil to coat pan.
• Place chicken into the sauce pan leaving very little room, you do not want to sear the chicken but almost steam cook it.
• Cook the chicken for 8 minutes (dependent upon the thickness of your breast) and flip to cook the other side, continue cooking for 6 minutes.
• Remove fully cooked chicken from pan and place on a cutting board.
• Using 2 forks begin shredding (tearing) the chicken, placing the shredded chicken back into the pan with the drippings and oil.
• Place cookie sheet in preheated oven until buttered side is golden brown.
• Once all the chicken has been shredded and placed back into sauce pan, return heat to the sauce pan.
• Continuously stir chicken until most of the drippings have been absorbed or have evaporated.
• Place toasted focaccia bread on a place placing the hot juicy chicken on top with one slice of soy alternative cheddar cheese and enjoy.