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.

Source: EatingWell Magazine, July/August 1994


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

433 calories; protein 31.3g; carbohydrates 60.7g; dietary fiber 4.3g; sugars 24g; fat 7.3g; saturated fat 1.5g; cholesterol 62.7mg; vitamin a iu 510IU; vitamin c 9.3mg; folate 22.1mcg; calcium 34.3mg; iron 1.3mg; magnesium 36.7mg; potassium 447.9mg; sodium 481.9mg; thiamin 0.1mg.

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