Rub chicken with basil on both sides and place in Zip bag. Refrigerate 2 hours.
Place chicken, broth, and flavoring in medium skillet over medium heat. Bring to a boil and cover. Let chicken poach in steam for 10-15 minutes til cooked through but not dried out.
Drain chicken and cool in refrigerator for at least 1 hour. Cube chicken into 1/4 inch cubes;
Mix in medium sized bowl;
Mix well and place on four slices toasted bread or opened rolls. Makes 4 servings.
By J Walker from Salt Lake City Utah
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