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Barbecued Chicken On A Bun

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1 teaspoon seasoned salt
1/8 teaspoon coarsely ground black pepper
2 whole boneless chicken breasts; halved
4 buns; split and toasted
4 slices Swiss cheese; (1 oz ea.)
4 slices baked ham; warmed (1 oz ea.)
lettuce leaves
***PEACH-MINT SALSA***
1 fresh California peach
--chopped (about 2/3 cup)
1/3 cup green onions; chopped
1 tomato; chopped
1 1/2 tablespoons fresh mint; chopped
1/4 teaspoon chili powder
***SAVORY GRILLED PEACHES***
4 fresh California peaches

Combine seasoned salt and pepper. Loosen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches. TIP: Sandwiches are delicious served either hot or cold. PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups. SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings. Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT. Posted to the BBQ List by Carey Starzinger on Apr 09, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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