---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Chicken Sandwiches
 Categories: Poultry, Sandwiches
      Yield: 4 servings
 
      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
 
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