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1
Preheat a grill pan or griddle pan over medium high heat.
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2
Heat a small saucepan over moderate heat.
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Add oil and onion.
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4
Saute onion in oil for 3 to 5 minutes or until onions are soft.
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5
Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender.
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Blend on high until sauce is smooth.
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Pour sauce into saucepan with onion and heat to a bubble.
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Reduce heat to simmer.
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9
Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper.
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10
Grill 5 to 6 minutes on the first side, turn.
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11
Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it.
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12
Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
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13
To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom.
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14
Spoon remaining sauce from saucepan over the sliced chicken.
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15
Serve open faced with the lettuce and red onions setting on bun tops to the side.
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16
Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
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17
1 pound red cabbage, cored, shredded
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1 can sliced beets, drained and sliced
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1 cup walnut pieces
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1/4 cup dried currants, a couple of handfuls
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1/2 cup water
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1 lemon, juiced
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1/4 cup apple cider or white vinegar
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2 tablespoons brown sugar
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1/2 cup prepared red currant jelly
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1/2 cup olive oil or vegetable oil
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Salt and freshly ground black pepper
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Combine cabbage and beets in a mixing or salad bowl.
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29
Sprinkle the slaw salad with walnuts.
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30
Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar.
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31
Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl.
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Whisk in currant jelly and oil.
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Pour dressing over the slaw salad.
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Toss salad to coat evenly with dressing.
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35
Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
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36
Preparation time: 15 minutes
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37
Cooking time: 5 minutes
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38
Ease of preparation: easy
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39
6 slices bacon, chopped
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1 cup plain bread crumbs
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4 scallions, thinly sliced
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Coarse black pepper
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2 (15-ounce) cans prepared barbecued baked beans, about 4 cups
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44
In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces.
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45
Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings.
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46
Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
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47
Preheat oven to 425 degrees F.
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48
Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish.
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Top with bacon and bread crumb mixture and place in oven.
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50
Bake 15 minutes or until top is crispy and beans are bubbly.
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51
Preparation time: 5 to 10 minutes
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52
Cooking time: 15 minutes
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53
Ease of preparation: easy
