Anonymous Tue May 23 19:49:37 2006

2 teaspoons vegetable oil

2 onions -- quartered and sliced

1/4 cup sugar

2 peaches -- peeled and pitted, c

1/3 cup sherry vinegar -- or cider vin

1/3 cup dry sherry

1 teaspoon black peppercorns -- crushed

salt -- to taste

4 4 oz boneless skinless chicken breasts

freshly ground black pepper

4 Kaiser or other large rolls

4 large 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 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 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 b

ottom halves of the toasted rolls, followed by chicken. Top with peach-onion relish and the

roll tops. Posted to the Bbq by Carey Starzinger on May 30, 1996.