Instructions: In a shallow, non-metallic dish combine orange juice, soy sauce, honey, lemon pepper seasoning, ginger and garlic powder. Set aside.

Place chicken breasts between two sheets of plastic wrap. Pound each with a meat mallet until 1/2-inch thick; place in marinade. Cover; refrigerate for 4 to 6 hours or overnight.

At serving time, remove chicken from marinade; reserving marinade. Place chicken on an uncovered grill directly over medium-hot coals. Grill about 10 minutes, or until tender and no longer pink, turning chicken once. During the last 2 minutes, of grilling, brush chicken with reserved marinade.

Split buns and place on grill rack to toast. Serve chicken breasts on toasted buns. Top each with lettuce leaves and tomato slices.

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