Pesto Jack Chicken with Rhubarb Barbecue Sauce Recipe | Wisconsin Cheese

Ingredients

• 2 cups chopped rhubarb (about 1/2 pound)
• 3/4 cup water
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 6 boneless skinless chicken breast halves (6 ounces each)
• 6 ounces Hook’s Pesto Jack cheese, cut into six slices (1 ounce each)
• 1 medium tomato, sliced
• 1/2 medium avocado, sliced
• Fresh basil leaves