2 ts Vegetable oil
2 Onions; quartered & sliced
1/4 c Sugar
2 Peaches, peeled & pitted; ch
1/3 c Sherry vinegar; or cider vin
1/3 c Dry sherry
1 ts Black peppercorns; crushed
Salt; to taste
4 4 oz boneless skinless chick
Freshly ground black pepper
4 Kaiser or other large rolls
4 lg Lettuce leaves
Heat 1 teaspoon of the oil in a large nonstick skillet over
medium-low heat. Add onions and cook, stirring, until softened
and starting to color, 5 to 7 minutes. Add sugar, stirring
until it dissolves and starts to bubble, about 2 minutes. Add
peaches and cook another 4 minutes, or until the mixture turns
golden brown. Add vinegar and sherry, bring to a simmer and
cook, stirring, until thickened and jamlike, 5 to 10 minutes.
Stir in crushed peppercorns and season with salt. Transfer to
a bowl and set aside.
Prepare grill or preheat broiler. Place each chicken breast
between two layers of plastic wrap and flatten gently with a
rolling pin or heavy skillet until approximately 1/4 inch
thick. Brush chicken breasts lightly with the remaining 1
teaspoon oil and season with salt and pepper. Grill or broil
the chicken until no longer pink inside, 3 to 4 minutes per
side. While the chicken is cooking, toast the rolls on the
grill or under the broiler.
Place lettuce leaves on the bottom halves of the toasted
rolls, followed by chicken. Top with peach-onion relish and
the roll tops.
439 calories per serving; 33 G protein, 7 G fat, 56 G carbohydrate, 378 MG
sodium;; 72 MG cholesterol
