Pico De Gallo Chicken Breast Sandwiches

• 1/2 cup chopped fresh cilantro
• 1/2 cup finely chopped red onion
• 2 medium (2 cups) fresh tomatoes, chopped
• 2 tablespoons finely chopped fresh garlic
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 4 teaspoons finely chopped seeded jalapeno peppers
• 1 teaspoon freshly grated lime zest
• 1/4 teaspoon sugar
• 1/3 cup lime juice
• 1/4 cup vegetable oil
• 6 (6-ounce) boneless skinless chicken breasts
• 6 hoagie buns
• Sour cream, if desired

1. Combine all pico de gallo ingredients in bowl; mix well.
2. Reserve 1 cup.
3. Cover; refrigerate remaining sauce.
4. Combine reserved pico de gallo, 1/3 cup lime juice, 1/4 cup oil and chicken breasts in large resealable plastic food bag.
5. Tightly seal bag.
6. Turn bag several times to coat chicken well.
7. Place bag into 13x9-inch pan.
8. Refrigerate 1 hour, turning bag occasionally.
9. Heat gas grill on medium or charcoal grill until coals are ash white.
10. Remove chicken from marinade; discard marinade.
11. Place chicken onto grill.
12. Grill, turning once, 8-12 minutes or until internal temperature reaches at least 160F and juices run clear when pierced with fork.
13. Place chicken into hoagie buns; top with about 1/4 cup pico de gallo and dollop of sour cream, if desired.

fresh cilantro, red onion, fresh tomatoes, fresh garlic, lime juice, vegetable oil, peppers, lime zest, sugar, lime juice, vegetable oil, chicken breasts, buns, sour cream

Taken from www.landolakes.com/recipe/2359/pico-de-gallo-chicken-breast-sandwiches (may not work)