Grtilled Italian Chicken Sandwich

Tomato Relish:
2 tsp	Extra Virgin Olive Oil
1½ cups	Halved Grape Tomatoes
½ tsp	Minced Fresh Garlic
2 Tbsp	Balsamic Vinegar
¼ tsp	Salt
	Chicken Marinade:
2 Tbsp	Chopped Sun-dried Tomatoes In Oil
1 Tbsp	Extra Virgin Olive Oil
	Juice of 1 Lemon Plus 1 Tbsp Zest
2 Tbsp	Balsamic Vinegar
1 tsp	Cracked Pepper
½ tsp	Salt
1	Sprig Rosemary, chopped 4 Basil Leaves, chopped 1-2 cloves Garlic, chopped 2 Chicken Breasts, cut in half horizontally 4 Onion or Plain Rolls, or ciabatta rolls 1 Tbsp Olive Oil Handful Fresh Baby Spinach Leaves 4 Thick Slices Fresh Mozzarella Cheese Combine marinade ingredients and add chicken to a resealable bag and marinate in fridge at least 1 hour or up to 3. Heat olive oil in a large skillet over medium high heat. Add tomatoes and garlic, then cook 5 minutes. Stir in vinegar and cook 3 minutes. Stir in salt and set aside. Grill chicken until done, about 10 minutes, depending on thickness. Brush rolls with olive oil and toast in a 350 degree oven for 5 minutes. When chicken is done, assemble sandwiches by taking the bottom bun, add some spinach, chicken, tomato relish and top with cheese. Bake or toast in oven for 5 minutes until cheese melts.