Instructions: Place one chicken breast at a time inside a plastic zipper-type freezer bag (the 1 quart size). Using the flat side of a meat tenderizer, pound the chicken breast until it is 1/4-inch thick. Try not to tear the breast.

Place the breasts in a bowl and coat with the 1/2 cup salsa and olive oil. Let marinate in the refrigerator for 2 to 24 hours.

Over high heat, grill the breasts on one side until they have beautiful marks (2 to 3 minutes). Turn the breasts over and sprinkle each with mozzarella cheese. Continue to cook for an additional 3 to 4 minutes, or until the chicken is cooked through.

Warm the buns briefly on the grill while the chicken is cooking.

Cut the chicken breasts to fit nicely on the buns. Top with additional salsa and any or all of the toppings. Serve immediately.

This recipe yields 4 servings.

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