Yes, it’s chicken, but it’s not boring, not by a long shot. We love these sandwiches. I use herbed goat cheese for even more flavor.

Grilled Chicken Sandwiches with Sun-dried Tomatoes and Goat Cheese

Serves 4; prepare in about 45 minutes

4 boneless skinless chicken breast halves, well trimmed
1 tablespoons balsamic vinegar or red wine vinegar
½ tablespoon olive oil
1garlic cloves, minced
1 teaspoon minced fresh rosemary

1 red onion, sliced

4 large French bread rolls (about 4 inches long), cut in half
¼ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch arugula
2 ounces light soft goat cheese

1.      Pound chicken to an even thickness. Place in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate at least 30 minutes.

2.      Heat grill to medium high. Season chicken with salt and pepper. Grill chicken  and onion until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes.

3.      Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast, some grilled onions and arugula. Spread top halves of rolls with about 1 tablespoon goat cheese and place atop sandwiches. Serve.

 375 calories; 10 g. fat; 458 mg. sodium; 35 g. carbs; 2 g. fiber