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 another 4 minutes, or until the mixture turns golden brown.
Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jam-like, 5 to 10 minutes. Stir in crushed peppercorns and season with salt.
Transfer to a bowl and set aside.
Prepare grill or preheat grill. 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 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 grill.
Place lettuce leaves on the bottom halves of the toasted rolls, followed by chicken.
Top with peach-onion relish and the roll tops. |
