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1
Preheat the oven to 350 F.
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2
Place the chicken breast on a rectangle of tin foil.
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3
Coat the chicken with the spice rub completely, forming a thin layer.
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4
My spice rub, as I mentioned above, is contained in the recipe for my Eye Round Sandwiches with Drippings Mornay Sauce, and is the one I like to use.
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5
But any good spice rub will do.
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6
Once the chicken has been coated with the spice rub, fold up the edges of the tin foil all the way around to form a box with sides about 2 inches tall or more.
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7
Put the packet on a baking sheet if you like.
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8
Bake the chicken for 30 minutes, or until cooked through.
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9
Place the breast, and all of the juices that are in the tin foil, in an individual gratin dish or some other small, shallow, personal-sized baking dish.
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10
It doesnt matter all that much exactly what you use.
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11
Using a fork, roughly shred the chicken.
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12
In a small bowl, combine the ketchup, brown sugar, mustard, vinegar, and red pepper flakes.
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13
Pour it over the chicken and toss the shredded chicken in the sauce using the forks.
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14
Place the entire little dish, chicken inside, in a sheet of tin foil, folded up as described before, just in case your baking vessel isnt quite big enough.
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15
Bake for an additional ten minutes, just to infuse the chicken with the wet ingredients.
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16
Once the chicken is out of the oven you can toast your bun.
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17
Some people like it toasted, some people dont.
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18
I consider myself in the middle, at least as far as pulled pork, pulled chicken, burnt end, and other such sandwiches go.
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19
(For burgers Im a definite toaster, but thats a conversation for another day.)
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20
I toast the bun just briefly, before it begins to color, but once the interior has been dried out.
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21
I like when the juices of the meat seep into the bread and cause it to turn soft and almost creamy.
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22
Top the bun with the chicken.
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23
Enjoy!
