This grilled chicken patty melt is easy to make and perfect for lunch or dinner.
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
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.