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Recipe Ingredients

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

Recipe Directions

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.

Substitute 1/2 cup KRAFT Balsamic Vinaigrette Dressing for the homemade marinade.

Nutrition Information Per Serving (singles): 480 calories, 23g total fat, 6g saturated fat, 85mg cholesterol, 660mg sodium, 31g carbohydrate, 6g dietary fiber, 5g sugars, 37g protein, 15%DV vitamin A, 20%DV vitamin C, 35%DV calcium, 20%DV iron.


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