CHICKEN ROLLS WITH RED PEPPER MAYO AND ORANGE DRIZZLE

FOR THE CHICKEN:
2 pounds boneless, skinless chicken breast halves
1/2 cup dry white wine
2 cups water
1 stalk fresh lemon grass
3 cloves garlic, crushed
6 peppercorns, crushed
1 teaspoon salt
1/2 cup chopped onion
1/4 cup chopped fresh ginger
FOR THE RED PEPPER MAYO:
2/3 cup of bottled roasted red peppers, chopped
1 garlic clove
1 cup mayonnaise
1/2 teaspoon orange zest
1/4 teaspoon hot sauce
FOR THE ORANGE DRIZZLE:
2 cups orange juice
FOR SERVING:
6 center-cut deli rolls
1 head boston bibb lettuce
6 orange slices
1 small fennel bulb, shredded, 6 fronds reserved

TO PREPARE THE CHICKEN:
In large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger. Bring to a boil then lower heat; Add chicken, cover and poach about 25 minutes. Remove chicken to plate and cool; discard liquid.

HOW TO MAKE THE RED PEPPER MAYO:
In food processor, place roasted red peppers and garlic clove. Process to form a paste. Add mayonnaise, orange zest and hot sauce. Pulse to blend.

Shred chicken into large bowl and mix together with Red Pepper Mayo; refrigerate until chilled.

HOW TO MAKE THE ORANGE DRIZZLE:
Put orange juice in saute pan and boil over medium high heat to reduce to syrupy consistency, about 20 minutes.

TO SERVE:
Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each. Drizzle orange syrup over top. Place a chicken roll on each of 6 plates and garnish with orange slice and fennel frond.

Makes 6 servings
From: Janine Washle. Sonora, KY - 2007 Finalist, National Chicken Contest
Adapted from source: National Chicken Council and Poultry and Egg Association