Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive or vegetable oil - plus Some for drizzling

  2. 1 Onion - chopped (small)

  3. 3 Chipotle peppers in adobo sauce

  4. 1/2 cup 118ml Ketchup

  5. 1/4 cup 59ml Orange juice concentrate

  6. 1 Orange - zested, and Cut into wedges for garnish

  7. 1 cup 237ml Chicken broth

  8. 4 Boneless skinless chicken breasts Vegetable oil - for drizzling Grill seasoning - to taste

  9. 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)

Instructions Jump to Ingredients ↑

  1. 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.


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