Ingredients

• 4  medium skinless, boneless chicken breast halves
• 1  recipe Marinade (recipe below)
• 2  medium onions, cut into 1/2-inch thick slices (about 4 cups)
• 2  medium red sweet peppers, cut into bite-sized strips (about 2 cups)
• 2  Tbsp. olive oil
• 2  cloves garlic, minced
• 2  Tbsp. balsamic vinegar
• 3  Tbsp. butter, softened
• 1  clove garlic, minced
• 4  sandwich rolls, split
• 4  thin slices provolone cheese

Directions

1. Between two pieces of plastic wrap, pound chicken to 1/2 inch thickness. Place in self-sealing plastic bag set in shallow dish. Add marinade; seal bag. Refrigerate 1 to 2 hours.

2. Drain chicken; discard marinade. In a large skillet cook onions and sweet peppers, covered, in hot oil over medium-low heat 13 to 15 minutes or until tender; stir occasionally. Uncover; add 2 cloves minced garlic; cook and stir over medium-high heat 3 to 5 minutes more or until onions are golden. Stir in vinegar and 1/4 teaspoon each salt and ground black pepper. Cook until vinegar evaporates. Remove from heat; set aside.

3. Grill chicken on rack of uncovered grill directly over medium coals for 8 to 11 minutes or until no longer pink; turn once. Combine butter and 1 clove minced garlic. Spread on cut sides of rolls. Grill rolls, cut sides down, 1 to 2 minutes until golden. Place cheese on bottom halves of rolls. Top with chicken and vegetables. Add tops. Makes 4 sandwiches.

Marinade: Combine 3 tablespoons each lemon juice and olive oil; 1 tablespoon dried Greek or Italian seasoning, crushed; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.