Slice the boneless chicken breast in half, lengthwise. Pound each halves both sides with a meat mallet. Repeat with the other chicken breast. Place in a marinating bowl with the Ken's Simply Vinaigrette Greek salad dressing. Cover and marinate in the fridge overnight.
Lightly butter the Brioche buns.
Grill the marinated chicken breasts, 6-8minutes on each side.
Lightly toast the buns in the grill for 2-3 seconds.
Assemble the gouda cheese, lettuce, and tomatoes.
Here are the grilled chicken breasts.
Lightly spread mayonnaise on each bun. Assemble the grilled chicken breast, cheese, lettuce and tomato.
