Open Faced BBQ Chicken Sandwiches

Ingredients:

1 1/2 cup ketchup

1/4 cup brown sugar

2 tbsp. honey

2 tbsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. crushed red pepper flakes

1/8 tsp. allspice

1 lb. boneless, skinless chicken breasts

1 box frozen garlic Texas toast

2 tbsp. butter

1/2 lb. mushrooms, sliced

1/2 – 1 cup shredded cheese.

Directions:

1.  In a small bowl, combine the ketchup, brown sugar, Worcestershire sauce, honey, and seasonings until well blended.  Place the chicken in a baking dish and pour the barbecue sauce on top.  Cover with foil.  Bake at 350 degrees for 35-45 minutes, until chicken is fully cooked.  Shred the chicken and stir chicken and sauce in the baking dish together.

2.  Bake Texas toast according to the directions on the package.

3.  Melt butter in a small skillet.  Add mushrooms and cook over medium-high heat until browned, about 5 minutes, stirring frequently.

4.  To assemble the sandwiches, scoop some of the barbecue chicken onto each piece of Texas toast.  Top with fried mushrooms and some shredded cheese.  Return to the over for an few minutes, just until cheese melts.