Grilled Chicken Patty Melt
Courtesy of Kraft Kitchens 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time • 30 Min. Marinate Time| Ingredients |
|---|
| 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-in. thickness |
| 1 Tbsp. each chopped fresh oregano, rosemary and thyme |
| 2 cloves garlic, minced |
| 1/2 c. olive oil |
| 1/4 lb. fresh asparagus spears, cut lengthwise in half |
| 1 zucchini, cut diagonally into 1/2-in.-thick slices |
| 1 yellow squash, cut diagonally into 1/2-in.-thick slices |
| 4 spring onions, cut lengthwise in half |
| 8 slices whole grain bread |
| 4 KRAFT Singles |
| 1/4 c. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise |
Directions:
1. 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.
2. 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.
3. 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.
