Shredded Saucy BBQ Chicken Sandwiches

These are so tasty. Seriously. Forget the store-bought BBQ sauce, and just make your own. You won't regret it. This is a Rachael Ray recipe that I've adapted to more suit my family.

• 1 cup chicken stock
• 4 pieces, 6 ounces each boneless, skinless chicken breast
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, chopped
• 1 medium onion, peeled and finely chopped
• 2 tablespoons Worcestershire sauce, eyeball it
• 1 tablespoon hot sauce (recommended: Tabasco)
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
• 3 tablespoons dark brown sugar
• 4 tablespoons tomato paste
• 6 to 8 slices sweet bread and butter pickles, chopped
• 6 soft buns, such as soft burger rolls, split

Directions

Place the chicken on a foil-lined cookie sheet and drizzle with olive oil. Roast in 425 degree oven until cooked through (time will depend on the size of your chicken). Remove from oven and set aside.

While chicken cooks, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids.

Combine the next 5 ingredients in a medium bowl and set aside.

Add 1/2 cup of the chicken stock to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, slice chicken, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra chicken broth to make your chicken as saucy as you like.

Split rolls and fill with scoops of shredded chicken. Top with pickles and serve.