• 35minutes
  • 431calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil, divided

  2. 2 onions, quartered and sliced (about 2 cups)

  3. 1/4 cup sugar

  4. 2 peaches, peeled, pitted and chopped (see Tip)

  5. 1/3 cup sherry vinegar, or cider vinegar

  6. 1/3 cup dry sherry, (see Note)

  7. 1 teaspoon black peppercorns, crushed

  8. Salt, to taste

  9. 4 4-ounce boneless, skinless chicken breasts, trimmed

  10. Freshly ground pepper, to taste

  11. 4 Kaiser or other large rolls, split

  12. 4 large lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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 until the mixture turns golden brown, about 4 more minutes. 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.

  2. Prepare grill or preheat broiler.

  3. 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.

  4. Place lettuce leaves on the bottom halves of the toasted rolls, followed by the chicken. Top with the peach-onion relish and the roll tops.


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