Grilled Chicken Dijon and Bacon Sandwich

• qt. GREY POUPON Classic Dijon Mustard
• cups sour cream
• each boneless skinless chicken breasts
• cup Coarse black pepper
• each French bread, cut into 8-inch lengths, partially split
• qt. arugula, cleaned
• qt. tomato slices, 1/4 inch thick, halved
• slices OSCAR MAYER Bacon, cooked, drained Rite Aid 2 For $7.00 thru 02/06
• potato chips

1. Mix mustard and sour cream until well blended.
2. Marinate chicken in mustard mixture in refrigerator for 15 minutes, using about 1/4 cup mustard mixture for each pound of chicken.
3. Reserve remaining mustard mixture for later use.
4. Sprinkle each breast with 1 tsp.
5. pepper.
6. Grill 3 minutes on each side or until cooked through.
7. Spread cut sides of each roll with 2 Tbsp.
8. of the reserved mustard mixture.
9. Fill with arugula, chicken, tomatoes, bacon and chips.

sour cream, chicken breasts, black pepper, bread, arugula, tomato slices, bacon, potato chips

Taken from www.kraftrecipes.com/recipes/grilled-chicken-dijon-bacon-sandwich-97433.aspx (may not work)