BBQ Chicken Sandwiches and the DCB

I was fortunate enough to receive an e-cookbook for my Deep Covered Baker this week. I always kind of write off the baker, unless I have a really good recipe - like the Rocky Road brownies. However, I've decided to try more recipes in there, since it is considered the "magic" baker, and see how it goes.

Starting off, I was looking to do something with chicken.  I found this incredible deal last week on obviously hormone injected chicken breasts. They were around a half a pound a piece, and only two fit comfortably in my baker at a time...  So, I put some fajita seasoning on them, as well as some garlic powder, and popped them in the microwave (with the lid on) for 8 minutes.  I flipped them over, re-seasoned as necessary, and went for about 8 more minutes.  Usually, you can do a breast in about 8 minutes total, but these were horkers and needed a lot of time due to thickness.

While that was going on, I sauteed a small red onion (from my garden) in a pan.  Then, as the chicken was finished, I chopped it up in my food chopper (of course) and threw it into the pan as well. I also took all of the pre-made BBQ sauce I had and added it to the pan to let the chicken simmer.

I then started the other two chicken breasts on the same 8/8 minute rotation.  As they were finished, I also added them to the pot.

There are recipes for BBQ sauce that I've found, but I didn't want to bother when we had an exorbitant amount of sauce already in the house from our last BBQ meatball dish. 

Finally, we stacked the meat high on some sweet King's Hawaiian rolls, served with chips, and enjoyed on the patio.  All in all, I was done in about a half hour, and the clean up was only my baker (piece of cake), and the stir-fry pan.  Amazing...  and these are the reasons why I love summer!