2 teaspoons vegetable oil
2 onions -- quartered and
-- sliced
1/4 cup sugar
2 peaches -- peeled and pitted,
chop
1/3 cup sherry vinegar
1/3 cup dry sherry
1 teaspoon black peppercorns -- crushed
salt -- to taste
4 4 oz boneless skinless chick
freshly ground black pepper
4 Kaiser or other large rolls
4 large lettuce leaves
Instructions:
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
jam-like, 5 to 10 minutes. Stir in crushed peppercorns and season
with salt. Transfer to a bowl and set aside. Prepare grill or preheat
grill. 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 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 grill. Place
lettuce leaves on the bottom halves of the toasted rolls, followed
by chicken. Top with peach-onion relish and the roll tops.
