---------- 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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