Categories: Chicken, Hot Sandwich, Main Dish, Rachael Ray

Ingredients

• 1 tablespoon olive oil (plus extra for drizzling)
• 1 small onion, chopped
• 2 chipotle chiles in adobo
• 1/2 cup ketchup
• 1/4 cup orange juice concentrate
• 1 orange, zest of
• 1 cup chicken broth
• 4 (6 -8 ounce) boneless skinless chicken breast halves
• McCormick's Montreal Brand steak seasoning, to taste (or salt and pepper)
• Toppings:
• romaine lettuce
• thinly sliced red onion
• 4 crusty rolls, split, toasted, and buttered

Directions

1. Preheat a grill pan over med-high heat.

2. Heat a small saucepan over medium heat; add in oil and saute onion 3-5 minutes or until soft.

3. In a blender, combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest, and chicken broth; blend on high speed until sauce is smooth.

4. Pour sauce into saucepan with onion; heat to a bubble; decrease heat to simmer.

5. Coat chicken lightly with a drizzle of oil and season with grill seasoning blend or salt and pepper.

6. Grill 5-6 minutes on the first side, turn.

7. Remove half of the barbecue sauce to a small bowl and baste chicken liberally with it.

8. Turn chicken after 4 minutes; coat with sauce again and cook another 2-3 minutes.

9. To serve: slice grilled chicken on an angle and fan out 1 breast on each bun bottom.

10. Spoon remaining sauce from saucepan over the sliced chicken.

11. Serve open faced with the lettuce and red onion setting on bun tops to the side; garnish with orange wedges.

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