Georgia Peach Chicken Sandwiches Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 15 min Cook Time: 5 min 1 pound chicken breast cutlets 1 cup buttermilk 1/2 cup mayonnaise 3 tablespoons finely chopped pickled jalapeño chiles 1/2 cup pecans, finely ground 1/2 cup bread crumbs 1/2 cup extra-virgin olive oil 4 kaiser rolls, split 1 peach, thinly sliced 8 green-leaf lettuce leaves 1. In a medium bowl, combine the chicken and buttermilk. In a small bowl, stir together the mayonnaise and pickled jalapeños. 2. In a shallow bowl, combine the pecans and bread crumbs. Working with one piece at a time, remove the chicken cutlets from the buttermilk, letting the excess drip off, and coat with the pecan mixture. 3. In a large skillet, heat the olive oil over medium heat. Add the cutlets and cook, turning once, until golden-brown, about 2 minutes on each side. Drain on paper towels. 4. Spread the jalapeño mayonnaise on the cut sides of each kaiser roll. Assemble sandwiches with the chicken, peach and lettuce.

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