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Grilled chicken sandwiches
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| Artist: |
_ |
| Categories: |
Chicken, Grilled, Poultry, Sandwiches |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Vegetable oil | | 2
| | Onions, quartered & sliced | | 1/4
| cup | Sugar | | 2
| | Peaches, peeled & pitted, ch | | 1/3
| cup | Sherry vinegar, or cider vin | | 1/3
| cup | Dry sherry | | 1
| tsp | Black peppercorns, crushed | | | Salt, to taste | | 4
| | 4 oz boneless skinless chick | | | Freshly ground black pepper | | 4
| | Kaiser or other large rolls | | 4
| large | Lettuce leaves |
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Procedures:
| 1 | Add onions and cook, stirring, until softened and starting to color, 5 to 7 minutes. | | 2 | Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes. | | 3 | Add peaches and cook another 4 minutes, or until the mixture turns golden brown. | | 4 | Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jamlike, 5 to 10 minutes. | | 5 | Stir in crushed peppercorns and season with salt. | | 6 | Transfer to a bowl and set aside. | | 7 | prepare grill or preheat broiler. | | 8 | Place each chicken breast between two layers of plastic wrap and flatten gently with a rolling pin or heavy skillet until approximately ?inch thick. | | 9 | Brush chicken breasts lightly with the remaining 1 teaspoon oil and season with salt and pepper. | | 10 | Grill or broil the chicken until no longer pink inside, 3 to 4 minutes per side. | | 11 | While the chicken is cooking, toast the rolls on the grill or under the broiler. | | 12 | place lettuce leaves on the bottom halves of the toasted rolls, followed by chicken. | | 13 | Top with peach-onion relish and the roll tops. | | 14 | 439 calories per serving; 33 g protein, 7 g fat, 56 g carbohydrate, 378 mg sodium;; 72 mg cholestero |
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