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Pulled Chicken Baps

The whole family will love these Pulled Chicken Baps. A lovely combination of simple glazed chicken shredded with forks and served on top of crunchy coleslaw in a brioche bun.

If these go down a treat, next you could try these delicious Mini Chicken Burgers.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Makes: 4 Baps
Great for:  Family Recipes Family
Ingredients
2 skinless chicken breasts
4 small brioche buns
salt and pepper
soft lettuce leaves and sliced
tomato, to serve
sweet potato wedges, to serve

GLAZE

1 tsp soft light brown sugar
1 tsp soy sauce
½ tsp grated fresh root ginger
2 tbsp tomato ketchup

APPLE COLESLAW

100g/3½oz red cabbage,
shredded
2 spring onions, sliced
1 medium carrot, peeled
and grated
½ apple, peeled and grated
2 tbsp mayonnaise
squeeze of lemon juice
Method
  1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray
    with baking parchment.
  2. Put the chicken breasts on the baking sheet and season lightly
    with salt and pepper. Combine the glaze ingredients and spread
    the glaze over the top of the breasts. Bake them in the oven for
    18–20 minutes, or until cooked through. Remove from the oven
    and leave to cool slightly on the tray, then pull apart the breasts
    using forks and shred the meat.
  3. Mix all of the coleslaw ingredients together in a bowl and season
    lightly with salt and pepper.
  4. Slice a brioche bun in half. Put a lettuce leaf on the bottom half
    with a slice of tomato, then some coleslaw, followed by some
    pulled chicken. Cover with the other half of the bun, fill the
    remaining brioche buns and serve with sweet potato wedges.

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