Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2/3 cup reduced-sodium soy sauce1/4 cup cider vinegar2 tablespoon sugar2 teaspoons canola oil1 can (4 ounces) whole green chilies, drained and sliced lengthwise4 slices Pepper Jack cheese or Monterey Jack cheese4 kaiser or sandwich rolls, split
Preparation
Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag.
In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink.
Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.
