Shredded Chicken And Cheese - cooking recipe

Ingredients

1 lb chicken breast
2 tablespoons paprika
2 tablespoons salt
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
4 tablespoons olive oil
1 tablespoon sun-dried tomato, oil
4 slices soy alternative cheddar cheese
4 foccacia bread buns
2 tablespoons Earth Balance natural buttery spread

Preparation

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