Southwestern Orange BBQ Chicken Flatbread

Ingredients:

• 2 cups orange juice, divided
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced, divided
• Salt
• Pepper
• 2 skinless, boneless chicken breasts 
• 1/2 cup yellow onion, finely diced
• 2 cups barbecue sauce
• 8 ounces uncooked prepared pizza dough
• All-purpose flour
• 1 cup Monterey jack cheese, shredded  
• ½ cup sour cream
• ½ cup cilantro, chopped
• 2 green onions, thinly sliced

Directions:

1. In large zipper-seal plastic bag, place 1 cup orange juice, 2 tablespoons olive oil, one-half minced garlic and a dash of salt and pepper.
2. Seal tightly; shake to combine ingredients.
3. Add chicken; seal tightly and marinate refrigerator for 15 to 20 minutes.
4. Remove chicken from marinade; discard marinade.
5. Grill chicken until fully cooked; cool.
6. Cut chicken into thin strips; reserve.
7. In small saucepan, heat remaining 1 tablespoon olive oil over medium-high heat.
8. Add onions; sauté until soft.
9. Add remaining one-half minced garlic and 1 cup orange juice; simmer for 3 to 4 minutes.
10. Whisk in barbecue sauce and simmer for 5 minutes; remove from heat and cool.
11. Preheat oven to 425° F.
12. Grease two baking sheets. 
13. Dust counter with flour.
14. Divide pizza dough in half.
15. Use a rolling pin to roll out one-half of dough into rectangular shape approximately 1/8-inch thick.
16. Gently place dough onto baking sheet; repeat with remaining one-half dough.
17. Bake sheets of flatbread dough for 5 to 8 minutes; flip over with spatula or tongs and bake additional 5 to 8 minutes.
18. Spread about ¾-cup barbecue sauce onto each flatbread.
19. Divide chicken strips and cheese among two flatbreads; return to oven and bake for 15 minutes, or until the cheese is melted and the crust is golden.
20. Remove flatbreads from oven and place on cutting board; cool for about 4 to 6 minutes.
21. Garnish with dollops of sour cream; sprinkle with cilantro and green onions. 
22. Cut and serve immediately.