Herbs, garlic and spring's best vegetables dress up this cheesy grilled chicken sandwich.
What You Need
Original recipe yields 4 servings
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 onion s, cut lengthwise in half
8 slices whole grain bread
4 KRAFT Singles
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
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Let's 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.
Spice up your mealtime with these easy-to-make sandwiches. Serve with your favorite fresh fruit to round out the meal.
Substitute 1/2 cup KRAFT Balsamic Vinaigrette Dressing for the homemade marinade.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 6g
* 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.