Grilled Chicken Sandwiches with Sherried Peaches

From EatingWell: July/August 1994 — Subscribe Now!

A peachy, peppery relish makes a lively contrast to the grilled chicken in these fun sandwiches. Make it a meal: Dress a sliced tomato and cucumber salad with balsamic vinegar and extra-virgin olive oil to serve alongside.

Grilled Chicken Sandwiches with Sherried Peaches Recipe

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | View Complete Nutrition Guidelines»

Ingredients

2 teaspoons canola oil, divided
2 onions, quartered and sliced (about 2 cups)
1/4 cup sugar
2 peaches, peeled, pitted and chopped (see Tip)
1/3 cup sherry vinegar, or cider vinegar
1/3 cup dry sherry, (see Note)
1 teaspoon black peppercorns, crushed
Salt, to taste
4 4-ounce boneless, skinless chicken breasts, trimmed
Freshly ground pepper, to taste
4 Kaiser or other large rolls, split
4 large lettuce leaves

Preparation

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.
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 the chicken. Top with the peach-onion relish and the roll tops.

Tips & Notes

Tip: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.
Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition

Per serving: 431 calories; 7 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 60 g carbohydrates; 32 g protein; 5 g fiber; 482 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value), Selenium (29% dv).

1 Carbohydrate Serving

Exchanges: 2 starch, 1 other carbohydrate, 1 vegetable, 3 lean meat