Grilled Chicken with Roasted Garlic Hummus

Since I made a really great homemade version of Chiavetta's marinade, I put it to good use by grilling up some chicken for dinner. I turned it into sandwiches with roasted garlic hummus spread on some French bread. It was a really nice, light dinner.

Grilled Chicken with Roasted Garlic Hummus
Makes: 4 servings

2 boneless skinless chicken breasts
1 cup garlic & vinegar marinade
1 French baguette
1/2 cup roasted garlic hummus
sandwich toppings

• Cut the chicken breasts in half length-wise so that you have four, thinner pieces of chicken.
• Place them in a plastic bag along with the marinade and let it sit for at least 30 minutes, up to four hours.
• Grill the chicken on high for four to five minutes per side until thoroughly cooked.
• Cut the baguette into four pieces, then slice each piece in half for sandwiches.
• Toast the bread on the grill.
• Spread about two tablespoons of hummus on the bottom half of each piece of baguette. Top with a piece of grilled chicken. Finish it off with toppings such as lettuce, tomato, onions, etc.