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Grilled Chicken Patty Melt
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Marinate: 30 Min.
What you need:
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+ 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
What to do:
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.