Balsamic Grilled Chicken with Roasted Red Peppers

1 TBSP Dijon mustard

1 TBSP garlic, minced

1 tsp basil

1 tsp oregano

5 TBSP balsamic vinegar

2 TBSP olive oil

6 canned roasted red peppers

1/2 cup low fat mayonnaise

1 1/2 tsp sun-dried tomato pesto

6 boneless, skinless chicken breasts

6 sandwich rolls

Ingredients:

1) Place chicken breasts in a zip-top bag.

2) To the bag, add the Dijon, garlic, basil, oregano, balsamic vinegar and olive oil.

3) Seal bag and massage contents.

4) Place in fridge for at least 2 hours. (Overnight is better.)

5) When ready to cook, preheat an outdoor or counter-top grill to medium high.

6) Place chicken breasts on grill and cook about 6-8 minutes per side, until internal temperature reaches 165°. (Chicken can also be baked in a 375° preheated oven for 25 minutes.)

7) Meanwhile, mix mayonnaise and pesto in a small bowl and set aside.

8) When chicken is thoroughly cooked, place a chicken breast on each roll, top with a slice of roasted red pepper, and spread bun with sauce.