• 1/3 C. salsa or picante sauce
• 1 Tbs. canola or vegetable oil
• 1 tsp. minced garlic
• 4 (4 oz. ea.) skinless, boneless chicken breast halves
• 8 slices sliced monterey jack or mozzarella cheese
• 4 onion rolls, split
• 1 C. packed shredded lettuce
• 4 slices large tomato

Prepare charcoal grill or heat gas grill to medium-high heat. Combine salsa, oil and garlic; brush over both sides of chicken. Grill over medium-high heat 5 minutes per side or until chicken is cooked through and juices drain clear. Place cheese over chicken and place rolls, cut side down on grill during last 1 minute of grilling. Serve chicken in rolls topped with lettuce and tomato. Serve with additional salsa on the side, if desired.

Yield: 4 Servings.