There was some debate about how to cook the chicken: grill it, bake it in the oven with or without breadcrumbs, cook it in the pan. We landed on bake it in the oven, no breadcrumbs because that was the easiest and the least labor intensive :)
We've had mixed results with baked chicken in the past, it always seems to be really bland. I searched through the seasoning cabinet and landed on Italian seasoning, seasoning salt and cayenne pepper (just to mix it up a little). I preheated the oven to 375 and while I waited for it to heat up, made a little bowl of avacado mash (not sure I'd classify it as guacamole exactly) for us to snack on. Basically I just mashed up 2 avacados and added some seasonings (garlic salt, pepper, basil - I didn't have cilantro so I threw caution to the wind in trying this out) and lime juice. It was very good if you like your gaucamole avacado-y (which we do) and the basil was actually a decent subsitute for the cilantro.
Once the chicken was done I put our sub rolls in the oven and let them toast up. All that was left was assembly and ingestion. We did stick them back in the over for a minute to let the cheese get melty.
The Verdict: Needs more sauce. I think any time you deal with plain grilled chicken your going to need a little more seasoning and a little more sauce than you think you would. Luckily sauce is easy to add so we were pretty impressed with these. And since we used whole wheat buns and reduced fat shredded cheese, each one came in around 450 calories. Ty also ended up with a really thick chicken breast that made it a little difficult to eat, next time we might try slicing it up.