4 boneless, skinless chicken breasts
4 T olive oil
Salt and pepper to taste
Spinach and artichoke dip
4 French sandwich rolls
Preheat oven to 375. Rinse chicken and pat dry. Rub each breast with 1 T olive oil, season both sides with salt and pepper. Place in single layer in roasting pan; cover with foil and roast 40 to 50 minutes or until easily pierced with fork.
Slice cooked chicken breast in half and place on French roll. Top with approximately 1/4 c spinach artichoke dip. Place sandwich, open faced, under broiler set on high. Broil 5 minutes or until dip and bread are browned. Serves 4.
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