1/2 cup FRENCH'S® Honey Dijon Mustard
3 Tbsp. Olive oil
3 Tbsp. Red wine vinegar
3/4 tsp. Italian seasoning
3/4 tsp. garlic powder
1 (7 ounce) jar roasted red peppers, drained
1 lb. boneless, skinless chicken breast halves
1 lettuce leaves
4 croissants , split
WHISK together mustard, oil, vinegar and seasonings in small bowl until well blended. Pour 1/4 cup mixture into blender. Add peppers. Cover and process until mixture is smooth; set aside.
BRUSH chicken pieces with remaining mustard mixture. Grill over high heat 15 minutes or until chicken is no longer pink in center, turning often.
TO SERVE, place lettuce leaves on bottom half of croissants. Arrange chicken on top of lettuce. Spoon roasted pepper dressing over chicken. Cover with croissant top.