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Grilled Chicken Sandwich
with Sherried Peaches paired with a fruity Zinfandel

2 tsp. olive oil
2 onions, quartered and sliced (about 2 cups)
1/4 cup sugar
2 peaches, peeled, pitted and chopped
1/3 cup sherry vinegar or cider vinegar
1/3 cup dry sherry
1 tsp. black peppercorns, crushed
salt to taste
4 -4 oz. Boneless, skinless chicken breasts, trimmed of fat
freshly ground black pepper to taste
4 Kaiser or other large rolls, split
4 large lettuce leaves

Heat 1 tsp. 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 broiler. Place each chicken breast between to layer of plastic wrap and flatten gently with a rolling pin or heavy skillet until approximately 1/2 inch thick. Brush chicken breasts lightly with the remaining 1 tsp. 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.

Place lettuce leaves on the bottom halves of the toasted rolls, followed by chicken. Top with peach-onion relish and the roll tops. Serves 4