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Grilled Chicken Patty Melt
1hr
Makes 4 servings.
What You Need
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
1 Tbsp. each chopped fresh oregano, rosemary and thyme
2 cloves garlic, minced
1/2 cup olive oil
1/4 lb. fresh asparagus spears, cut lengthwise in half
1 zucchini, cut diagonally into 1/2-inch-thick slices
1 yellow squash, cut diagonally into 1/2-inch-thick slices
4 spring onions, cut lengthwise in half
8 slices whole grain bread
4 KRAFT Singles
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
NUTRITION INFORMATION
Serving Size 1 serving
Amount per Serving
Calories 480.00kcal
Fat Cal 0
%DV*
Total Fat 23.00g
29%
Saturated Fat 6.00g
30%
Trans Fat 0.00g
Cholesterol 85.00mg
28%
Sodium 660.00mg
29%
Total Carbohydrates 31.00g
11%
Dietary Fibers 6g
21%
Sugars 5.00g
10%
Protein 37.00g
74%
Vitamin A 15% • Vitamin C 15% • Calcium 25% • Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Make It
Place chicken in shallow dish. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning vegetables occasionally.
Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.
