Green Chili Chicken Sandwiches

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2/3 cup reduced-sodium soy sauce
• 1/4 cup cider vinegar
• 2 tablespoon sugar
• 2 teaspoons canola oil
• 1 can (4 ounces) whole green chilies, drained and sliced lengthwise
• 4 slices Pepper Jack cheese or Monterey Jack cheese
• 4 kaiser or sandwich rolls, split

1. Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag.
2. 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.
3. 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.
4. Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

chicken breast halves, soy sauce, cider vinegar, sugar, canola oil, green chilies, pepper, kaiser

Taken from www.tasteofhome.com/recipes/green-chili-chicken-sandwiches/ (may not work)