(Serves 16)
Ingredients:
3 pounds boneless, skinless chicken breasts (4 large)
1/4 c. olive oil
1/4 c. water
1/4 c. red wine vinegar
1 T. dry oregano
2 t. onion powder
1 1/2 t. dry parsley
1/2 t. basil
1/2 t. salt
1/8 t. pepper
1 1/2 t. dijon mustard
Directions:
1. Defrost chicken and cut into medium-small pieces
2. Marinate chicken in the sauce in the fridge for at least 3 hours
3. Pressure cook in the marinade on high for 10 minutes
(or boil for around 30 min)
4. Shred and optionally add 1/4 t. more salt
5. Serve on buns for a sandwhich
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