Chicken: 1/4 cup light brown sugar 1 tablespoon chili powder 2 teaspoons ground cumin 1/4 teaspoon paprika 1/4 teaspoon black pepper 1 lb. skinless, boneless chicken breast 2 teaspoons olive oil 1 cup thinly sliced onion 1 cup low-sodium chicken broth or stock 1 tablespoon balsamic vinegar
Cucumbers: 1/4 cup cider vinegar 2 tablespoons light brown sugar Pinch of kosher salt 1 cucumber, peeled and sliced
Hamburger buns, barbecue bread or Texas toast
1. To prepare chicken, combine first 5 ingredients. Rub surface of chicken with brown sugar mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan. Add onion to pan; cook 2 minutes or until tender, stirring constantly.
2. Return chicken to pan; add broth or stock. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat. Remove chicken from pan; shred with 2 forks. Return chicken to pan. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates. Stir in balsamic vinegar.
3. To prepare cucumbers, combine cider vinegar and next 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Remove cucumber from bag; discard marinade.
4. Spoon 3-4 ounces chicken mixture onto bottom half of each bun. Top each with 1/4 cup cucumber mixture and top half of bun. Serves 4.