Grilled Chicken Sandwiches With Nectarine Relish

Directions

1. Prepare grill or possibly broiler.
2. Place chicken breasts between 2 layers of plastic wrap and flatten gently with rolling pin or possibly heavy skillet till 1/4-inch thick. Combine 1 tsp. oil, 2 Tbsp. lemon juice, 1/8 tsp. salt and 1/8 teaspoon black pepper. Dip chicken breasts in mix to coat, and let set till ready to grill. Heat 1 tsp. oil in large nonstick skillet over medium-low heat. Add in onions and cook stirring till softened and starting to brown, about 6 min. Add in sugar, stirring till it dissolves and starts to bubble, about 2 min. Add in nectarines and cook another 4 min, till mix is golden. Add in vinegar and sherry, bring to a simmer and stir till thickened, about 5-10 min. Stir in peppercorns. Season with salt to taste. Transfer to a bowl and set aside. Place chicken breasts on grill rack, and cook till no longer pink inside, about 4-5 min per side. While chicken is grilling, toast rolls on grill. Place lettuce leaves on bottom halves of rolls, top with chicken and nectarine relish. Serve.
3. YIELD: 4 servings; one serving = 439 calories, 6g fat (12%), 72mg cholesterol