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1
Preheat oven to 350 degrees.
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2
Cut the focaccia buns in half, lightly buttering the sides of them that have been exposed due to the cutting.
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3
Place lightly buttered slices on a cookie sheet (buttered side down).
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4
Leave the cookie sheet on the side.
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5
In a bowl, place the chicken with spices and oils and allow to marinade for 5 minutes.
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6
In a medium sauce pan place a small drizzle of olive oil to coat pan.
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7
Place chicken into the sauce pan leaving very little room, you do not want to sear the chicken but almost steam cook it.
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8
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.
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9
Remove fully cooked chicken from pan and place on a cutting board.
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10
Using 2 forks begin shredding (tearing) the chicken, placing the shredded chicken back into the pan with the drippings and oil.
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11
Place cookie sheet in preheated oven until buttered side is golden brown.
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12
Once all the chicken has been shredded and placed back into sauce pan, return heat to the sauce pan.
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13
Continuously stir chicken until most of the drippings have been absorbed or have evaporated.
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14
Place toasted focaccia bread on a place placing the hot juicy chicken on top with one slice of soy alternative cheddar cheese and enjoy.
