• 1/3 C. chunky salsa
• 1 Tbs. canola or vegetable oil
• 1 tsp. minced garlic
• 4 (4 oz.) boneless, skinless chicken breast halves
• 4 slices Sargento Deli Style Sliced Mozzarella Cheese
• 4 onion rolls, split
• 1 C. shredded lettuce
• 4 slices tomato

Combine salsa, oil and garlic; brush over both sides of chicken. Cook chicken on preheated medium-hot grill 5 minutes per side or until chicken is no longer pink in center. Lay cheese slices over chicken and place rolls, cut-side down, on grill during the last 2 minutes of grilling. Arrange lettuce and tomato on each roll bottom. Top with chicken and cover with top half of roll. Serve with additional salsa, if desired.

Yield: 4 servings