Grilled Chicken Bread

These Grilled Chicken Bread sandwiches offer a delightful twist on the classic lunch staple. The star of the show is a homemade peach-onion relish, where sweet summer peaches and savory onions simmer with sherry vinegar and dry sherry to create a glossy, jam-like topping. It provides a beautiful sweet-and-sour contrast to the savory, juicy boneless chicken breasts. Served on toasted Kaiser rolls with crisp lettuce, this dish is perfect for a light summer dinner, a picnic, or a quick weeknight meal.

Cooking Method: Grilling, Stewing

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 448

Description

These Grilled Chicken Bread sandwiches offer a delightful twist on the classic lunch staple. The star of the show is a homemade peach-onion relish, where sweet summer peaches and savory onions simmer with sherry vinegar and dry sherry to create a glossy, jam-like topping. It provides a beautiful sweet-and-sour contrast to the savory, juicy boneless chicken breasts. Served on toasted Kaiser rolls with crisp lettuce, this dish is perfect for a light summer dinner, a picnic, or a quick weeknight meal.

Directions

1
Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium-low heat.
2
Add the sliced onions and cook, stirring occasionally, until they soften and begin to color, about 5 to 7 minutes.
3
Stir in the sugar and cook for about 2 minutes, or until it dissolves and the mixture begins to bubble.
4
Add the peeled and pitted peaches, breaking them up slightly, and cook for another 4 minutes until the mixture turns golden brown.
5
Pour in the sherry vinegar and dry sherry, scraping up any browned bits from the bottom of the pan.
6
Bring the mixture to a simmer and cook, stirring frequently, until it thickens into a jam-like consistency, about 5 to 10 minutes.
7
Stir in the crushed black peppercorns and season with salt to taste.
8
Transfer the peach-onion relish to a bowl and set aside to cool slightly.
9
Prepare an outdoor grill for medium-high heat or preheat your oven broiler.
10
Place each boneless, skinless chicken breast between two sheets of plastic wrap.
11
Gently pound the chicken with a rolling pin or heavy skillet until it is approximately 1/4 inch thick.
12
Brush the chicken breasts lightly with the remaining 1 teaspoon of oil and season both sides with salt and freshly ground black pepper.
13
Grill or broil the chicken until cooked through and no longer pink inside, about 3 to 4 minutes per side.
14
While the chicken cooks, toast the Kaiser rolls on the grill or under the broiler until golden brown.
15
Place a large lettuce leaf on the bottom half of each toasted roll.
16
Top the lettuce with a grilled chicken breast.
17
Spoon the warm peach-onion relish over the chicken and cover with the top half of the roll.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 448kcal

% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.7g9%
Cholesterol 85mg29%
Sodium 977mg41%
Total Carbohydrate 61.1g21%
Dietary Fiber 10.7g43%
Sugars 24.8g
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-bread-2/