Chicken Sandwich

2 skinless chicken breasts ½ c. teriyaki marinade (thick              style) 2 large canned mild green chili peppers, halved 4 lettuce leaves 4 slices fat-free American          cheese 4 buns

Sauce:  1/3 c. fat-free mayo                1/8 tsp. cayenne pepper ¼ tsp. paprika                        1/8 tsp. salt ¼ tsp. curry powder Make sauce by combining all ingredients and chilling. Cut chicken in half across the middle and wrap the halves in plastic wrap.  Pound until 1/4-inch thick.  Pour teriyaki marinade over chicken.  Cover and chill for at least two hours (preferably overnight).  Toast buns.  Cook chicken on grill for 3-4 minutes per side. Melt cheese on chicken. Spread sauce on bun.  Spread out a pepper half and place on top of the lettuce on the bun with chicken.