1 1/4 lbs. thin sliced boneless, skinless chicken breasts
1/4 cup Light sun-dried tomato dressing
6 Tbsp. FRENCH'S® Spicy Brown Mustard, divided
3 Tbsp. light sour cream
3 Tbsp. chopped fresh basil
2 Tbsp. chopped sun-dried tomatoes packed in oil, drained
1 tsp. grated lemon peel
4 small 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.