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balsamic chicken sandwich with peach jam and brandied onions

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Balsamic Chicken Sandwich with Peach Jam and Brandied Onions

This recipe is based on a longing for a Thanksgiving leftovers sandwich. I wanted to use ingredients that represented the summer season, while still embodying homey deliciousness. Luckily, this recipe fulfilled my expectations!

Ingredients

  • 1 pound boneless free-range chicken breast, cut into strips
  • 1 cup balsamic vinaigrette
  • Sea salt, to taste
  • Freshly cracked pepper, to taste
  • Olive oil
  • 1 red onion, thinly sliced
  • 1 tablespoon brandy
  • 1 loaf of bread from the bakery (I used French bread), sliced
  • Peach jam (see below)
  • Your favorite mayonnaise (or a vegan substitute)
  • 1 head of lettuce (Boston, green, or red leaf would work)
  • For the peach jam:
  • 1 peach, peeled and chopped
  • 2 tablespoons organic sugar
  • 1 teaspoon brandy
  • 1 pinch sea salt

Directions

  • Marinate the chicken for at least one hour and up to 12. When you're ready to cook, preheat a grill or a grill pan over medium-high heat. Drizzle the grill with a little olive oil and cook chicken strips for 4 minutes per side. Remove and set aside.
  • Meanwhile, in a small pan, heat a glug of olive oil over medium heat and add the onion slices. Season with salt and pepper and cook for 6 to 7 minutes, stirring often.
  • Add the brandy and continue to cook until the alcohol is absorbed, about 2 to 3 minutes. Remove from the heat and set aside.
  • Lay out the slices of bread. Spread the jam on one side and the mayonnaise on the other. On top of the jam, add the chicken, onion, then the lettuce. Voilà!
  • For the peach jam:
  • Add the ingredients to a pan set over high heat. Bring to a boil, then reduce heat to medium and continue to cook for about 7 minutes. Using a potato masher, smash the peaches until the big lumps are gone.
  • Turn off heat and transfer to a jar to cool. The jam will keep for up to 3 weeks in the refrigerator (if you don't eat it all first!).

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