Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 hard rolls (about 5x3 inches), split
4 slices red onion
1 large tomato, sliced
1/3 cup Caesar dressing
1/4 cup shredded Parmesan cheese (1 oz)
4 leaves romaine lettuce

Directions:
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. Spray 8- or 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 10 to 15 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; keep warm.

3. In skillet, place rolls, cut sides down. Cook over medium heat about 2 minutes or until toasted. Place chicken on bottom halves of rolls. Top with onion, tomato, dressing, cheese, lettuce and tops of rolls.

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