Grilled Chicken Breast with Sun Dried Tomato Tapenade
(Serves 2)

2 boneless chicken breasts (each 7 to 8 ounces)
1/4 cup Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce
Mixed green salad
Sun dried tomato tapenade (see recipe)
2 soft sandwich buns, halved, toasted

In Ziploc bag marinate chicken with Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce for approximately 4 to 5 hours. Grill chicken breast over medium-hot fire for 5 to 7 minutes per side, depending on thickness of the chicken breast. Meanwhile, toast sandwich bun and arrange the bottoms of the buns on a plate. Spoon sun dried tomato tapenade onto the buns. Add mixed green salad on the bun. Slice chicken breast and put the sandwiches together and serve.