| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Sandwiches |
4 |
Servings |
INGREDIENTS
| 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 |
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 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
Posted to MealMaster Recipes List, Digest #153
Date: Thu, 30 May 1996 08:07:48 -0700
From: cstarz@teleport.com (Carey Starzinger)
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