thin sliced boneless, skinless chicken breasts
Light sun-dried tomato dressing
FRENCH'S® Spicy Brown Mustard, divided
light sour cream
chopped fresh basil
chopped sun-dried tomatoes packed in oil, drained
grated lemon peel
whole wheat hoagie rolls, split
PLACE chicken in deep dish or resealable plastic bag. Mix salad dressing and 4 tbsp. mustard. Pour over chicken. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 10 min. until no longer pink in center, turning once. Cool 10 min.
STIR together sour cream, remaining 2 tbsp. mustard, basil, sun-dried tomatoes and lemon peel in small bowl.
SPREAD aioli on rolls and top with chicken, dividing evenly. If desired, serve with sliced tomatoes and lettuce leaves.
Nutritional Analysis Per Serving: 367 Calories, 9 g Fat, 2 g Saturated Fat, 0 g Trans Fat, 82 mg Cholesterol, 36 g Protein, 36 g Carbohydrates, 5 g Dietary Fiber, 616 mg Sodium. Tip: Double the Tomato-Basil Aioli and serve with grilled vegetables.