Grilled Chicken Sandwiches with Sherried Peaches

• 2 teaspoons canola oil divided
• 2 each onions quartered and sliced, about 2 cups
• 1/4 cup sugar
• 2 each peaches peeled, pitted and chopped
• 13 cup sherry vinegar or cider vinegar
• 13 cup sherry dry
• 1 teaspoon black peppercorns crushed
• 1 x salt to taste
• 4 each chicken breast halves, boneless, skinless trimmed, each about 4 ounces
• 1 x black pepper freshly ground to taste
• 4 each kaiser rolls split
• 4 large lettuce leaves

1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-low heat.
2. Add onions and cook, stirring, until softened and starting to color, 5 to 7 minutes.
3. Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes.
4. Add peaches and cook until the mixture turns golden brown, about 4 more minutes.
5. Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jamlike, 5 to 10 minutes.
6. Stir in crushed peppercorns and season with salt.
7. Transfer to a bowl and set aside.
8. Prepare grill or preheat broiler.
9. 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.
10. Brush chicken breasts lightly with the remaining 1 teaspoon oil and season with salt and pepper.
11. Grill or broil the chicken until no longer pink inside, 3 to 4 minutes per side.
12. While the chicken is cooking, toast the rolls on the grill or under the broiler.
13. Place lettuce leaves on the bottom halves of the toasted rolls, followed by the chicken.
14. Top with the peach-onion relish and the roll tops.

canola oil, onions, sugar, peaches, sherry vinegar, sherry dry, black, salt, chicken breast halves, black pepper, kaiser rolls, lettuce leaves

Taken from recipeland.com/recipe/v/grilled-chicken-sandwiches-sher-49263 (may not work)