Recipe - Grilled Chicken Sandwiches With Sun-Dried Tomatoes And Goat

8 Boneless skinless chicken
breast halves; well trimmed
2 tablespoon Balsamic vinegar or red wine
vinegar
1 tablespoon Olive oil
2 Garlic cloves; minced
2 teaspoon Minced fresh rosemary
2 Red onions; cut into
1/2inchthick slices
8 lg French bread rolls; (about 4
inches long), cut in half
One half cup Chopped drained oilpacked
sundried tomatoes
2 bn Arugula
4 ounce Light soft goat cheese

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary.
Cover and refrigerate overnight.

Prepare barbecue (mediumhigh heat). Season chicken with salt and pepper.
Grill chicken and onions until chicken is just cooked through and onions
are golden brown, turning occasionally, about 10 minutes. Grill cut sides
of rolls until golden brown. Spread bottom halves of rolls with chopped
sundried tomatoes. Top with chicken breast and some grilled onions and
arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place
atop sandwiches. Serve.

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