Instructions: Prepare grill or broiler.

Place chicken breasts between 2 layers of plastic wrap and flatten gently with rolling pin or heavy skillet until 1/4-inch thick. Combine 1 teaspoon oil, 2 tablespoons lemon juice, 1/8 teaspoon salt and 1/8 tsp. black pepper. Dip chicken breasts in mixture to coat, and let set until ready to grill. Heat 1 teaspoon oil in large nonstick skillet over medium-low heat. Add onions and cook stirring until softened and starting to brown, about 6 minutes. Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes. Add nectarines and cook another 4 minutes, until mixture is golden brown. Add vinegar and sherry, bring to a simmer and stir until thickened, about 5-10 minutes. Stir in peppercorns. Season with salt to taste. Transfer to a bowl and set aside. Place chicken breasts on grill rack, and cook until no longer pink inside, about 4-5 minutes 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.

YIELD: 4 servings; one serving = 439 calories, 6g fat (12%), 72mg cholesterol

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