Smoky Orange Barbecue Chicken Sandwiches

Recipe Ingredients

1 tablespoon	15ml	Olive or vegetable oil - plus
		Some for drizzling
1		Onion - chopped (small)
3		Chipotle peppers in adobo sauce
		= (found in cans in Mexican foods
		Section)
1/2 cup	118ml	Ketchup
1/4 cup	59ml	Orange juice concentrate
1		Orange - zested, and
		Cut into wedges for garnish
1 cup	237ml	Chicken broth
4		Boneless skinless chicken breasts
		Vegetable oil - for drizzling
		Grill seasoning - to taste
		= (or salt and black pepper)
		Romaine lettuce
		Sliced red onions
4		Crusty rolls - split, toasted,
		And buttered
		Red Cabbage, Beet And Currant Slaw Salad - (see recipe)
		Crispy Topped Bacon And
		Green Onion Baked Beans - (see recipe)

Recipe Instructions

Preheat a grill pan or griddle pan over medium-high heat.

Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.

Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2 of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.

To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.

This recipe yields 4 sandwiches.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C37) - from the TV FOOD NETWORK

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