Barbecued Chicken on a Bun
 
      1 t  Seasoned salt                       4    Buns, split and toasted
    1/8 t  Coarsely ground black pepper        4 sl Swiss cheese (1 oz ea)
      2    Whole boneless chicken              4 sl Baked ham, warmed (1 oz ea)
           -breasts, halved                         Lettuce leaves

-------------------------PEACH-MINT SALSA------------------------------
      1    Fresh California peach,             1    Tomato, chopped
           -chopped (about 2/3 cup)        1 1/2 T  Chopped fresh mint
    1/3 c  Chopped green onions              1/4 t  Chili powder

---------------------------SAVORY GRILLED PEACHES---------------------------
      4    Fresh California peaches       
 
  Combine seasoned salt and pepper. Lossen 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.
  
  CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F.
  oven for about 30 minutes or until chicken is tender and no longer pink.
  Continue as directed.
  
  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.

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