Pulled Chicken Sandwich

This was pretty good! I thought it would be too spicy the flavor was really mellow. Shredding the chicken took a little longer than I thought it would but it was still easy. I should have let the sauce reduce down more as it was too watery and made the sandwhich messy to eat. Overall though, it was easy, tasty and filling!

Pulled Chicken Sandwich
Recipe from Rachel Ray

4 each skinless boneless chicken breast halves
salt and pepper
1 each onion -- finely chopped
4 cloves garlic -- finely chopped
1 1/2 cups barbecue sauce
1/2 cup apple cider vinegar
hot pepper sauce
6 each rolls (Kaiser or French)
6 ounces monterey jack cheese -- shredded

Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.