Balsamic Chicken Sandwich with Peach Jam & Brandied Onions.

For the Chicken & Brandied Onions

• 1 pound boneless free-range chicken breast, cut into strips
• 1 cup balsamic vinaigrette (I use Newman's Own)
• sea salt & cracked pepper
• olive oil
• 1 red onion, thinly sliced
• 1 tablespoon brandy
• 1 loaf of bread from the bakery (I used French bread), sliced
• Vegenaise or your favorite mayonnaise
• head of lettuce (Boston or green/red leaf would work)

1. Marinate the chicken for a hour or up to overnight. Preheat a grill or a pan over medium-high heat. Drizzle with a little olive oil & cook chicken strips for 4 minutes per-side. Remove & set aside.
2. Meanwhile, in a small pan, heat a glug of olive oil over medium heat & add the onion slices. Add the salt & pepper; cook for 6-7 minutes stirring often.
3. Add the brandy & continue to cook until the alcohol is absorbed, about 2-3 minutes. Take off heat & set aside.
4. Lay out the slices of bread. Spread the jam on one side & Vegenaise on the other. On top of the jam, add the chicken, onion, then the lettuce. Viola!

For the Peach Jam

• 1 peach, chopped
• 2 tablespoons organic sugar
• 1 teaspoon brandy
• a pinch of sea salt

1. Add ingredients into a pan over high heat. Bring to a boil, then reduce heat to medium & continue to cook for about 7 minutes. Using a potato masher, smash the peaches until the big lumps are gone.
2. Turn off heat, put in a jar to cool. The jam can last up to 3 weeks in the refrigerator (if it lasts that long!).