Grilled Chicken Patty Melt

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

Directions

Prep Time

30 min. plus marinating

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.
Serving Suggestion: Spice up your mealtime with these easy-to-make sandwiches. Serve with your favorite fresh fruit to round out the meal.
Shortcut: Substitute 1/2 cup KRAFT Balsamic Vinaigrette Dressing for the homemade marinade.

Per Serving

Calories 480, Total Fat 23g, Saturated Fat 6g, Cholesterol 85mg, Sodium 660mg, Carbohydrate 31g, Protein 37g