1 c. orange juice
1/3 c. lemon juice
1/4 c. oil
2 tsp. sugar
1 1/2 tsp. lemon pepper

Also will need:

4 boneless, skinless chicken breasts
8 slices French bread, cut 3/4 inch thick
1/4 c. butter
4 slices tomato
1 avocado, cut in 8 slices
4 slices Jack cheese

Combine marinade ingredients in glass 9 x 13 inch dish. Place chicken breasts in marinade turning to coat. Cover; refrigerate 4-6 hours. Drain breasts, reserving marinade. When ready to grill, place chicken 8 inches from coals. Cook 8-10 minutes. Meanwhile spread butter on one side of each bread slice. Place on grill, butter side down, and lightly grill. Place 1 tomato slice, 2 avocado slices and cheese and grill 2-5 minutes more until cheese melts. Serves 4.