Chicken Rolls With Red Pepper Mayo & Orange Drizzle

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup dry wine
• 2 cups water
• 1 stalk fresh lemongrass
• 3 garlic cloves, crushed
• 6 peppercorns, crushed
• 1 teaspoon salt
• 1/2 cup onion, chopped
• 1/4 cup fresh ginger, chopped
• 2 lbs boneless skinless chicken breast halves
• 2 cups orange juice
• 6 center-cut deli rolls
• 1 head bibb lettuce
• 6 orange slices
• 1 small fennel bulb, shredded, 6 fronds reserved
• 2/3 cup of bottled roasted red pepper, chopped
• 1 garlic clove
• 1 cup mayonnaise
• 1/2 teaspoon orange zest
• 1/4 teaspoon hot sauce

Recipe

• 1 in large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger.
• 2 bring to a boil, then lower heat.
• 3 add chicken, cover and poach about 25 minutes.
• 4 remove chicken to a plate and cool; discard liquid.
• 5 shred chicken into large bowl and mix with red pepper mayo. (see recipe below) refrigerate until chilled.
• 6 pour orange juice into saute pan and boil over medium heat to reduce to syrupy consistency, about 20 minutes.
• 7 toast deli rolls and place lettuce leaves on each.
• 8 divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each.
• 9 drizzle orange syrup over top.
• 10 place a chicken roll on each of six plates and garnish with orange slice and fennel frond.
• 11 to make red pepper mayo: in food processor, place 2/3 cup bottled roasted red pepper, chopped, and 1 garlic clove. process to form a paste. add 1 cup mayonnaise, 1/2 teaspoon orange zest and 1/4 teaspoon hot sauce. pulse to blend.