Herb-crusted Grilled Chicken Sandwiches

This is a simple but yummy sandwich, very filling and perfect with my home made fries and some steamed corn or baked beans! Makes two.

1 large boneless skinless chicken breast half
2 Kaiser rolls
lettuce
1 small vine ripe tomato
2 slices of American cheese, I like Kraft Singles
mayonnaise
ketchup
garlic salt
rotisserie chicken seasoning
minced dried basil
minced dried onion flakes
chili powder

Equipment:
meat tenderizer
George Foreman grill or similar

1. Cut chicken into two pieces of roughly the same size. Pound both pieces to about 1/2 inch thickness. I don't have a meat tenderizer so I use a marble rolling pin for similar effect. This is great stress relief!
2. Season both sides of each piece of chicken with about 3 pinches of each seasoning, using slightly more garlic salt and only 1 pinch of chili powder.
3. Place both pieces of chicken on George Foreman grill and close. If yours has a bun warmer on top, place the Kaiser rolls on top to warm. Cook for about 7 minutes or until chicken is done. The herbs will form a slightly crispy brown crust on both sides of the chicken, and it will be so tender and juicy inside! Before removing from George Foreman grill, place a slice of American cheese on top of each piece of chicken and allow to melt slightly.
4. Place cheesy chicken on Kaiser rolls and top with lettuce, tomato, and condiments. Serve warm.