Grilled Chicken Sandwiches with Cheddar Cheese and Bacon

Ingredients for four sandwiches

For the Marinade:

1/4 cup lemon juice
1/4 cup  oil
2 teaspoons chopped parsley
1 teaspoon horseradish
1/2 teaspoon dried basil

For the Sandwiches:

2 boneless chicken breasts
4 buns
Butter to toast the buns
4 slices cheddar cheese
4 slices tomatoes
4 slices cooked bacon

Instructions

In a glass dish, combine all the marinade ingredients. Mix well.
Cut each chicken breast in half. Place each half between two pieces of Saran Wrap. Working from the center of the chicken, gently pound the meat with a meat mallet until it is about 1/4 inch thick.
Place the chicken in the marinade, turning to coat on all sides. Cover and refrigerate for 4 - 6 hours (longer will make the chicken tough)
Remove chicken from marinade and discard marinade. Cook the chicken on grill or under broiler - about 5 minutes on each side. Check to make sure chicken is no longer pink inside. . During the last two minutes of cooking, place a cheese slice on each piece to melt.
Spread butter on buns. Place on grill or until broiler to toast.
Assemble sandwiches by placing tomato, bacon and chicken on each roll.