Herbs, garlic and spring's best vegetables dress up this cheesy grilled chicken sandwich.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small boneless skinless chicken breasts (1 lb./450 g), 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 each green and yellow zucchini, cut diagonally into 1/2-inch-thick slices
4 green onions, cut lengthwise in half
8 slices whole grain bread
4 Kraft Singles Cheese Slices
1/4 cup Miracle Whip made with Olive Oil Spread*
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How do I make it ?
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 barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (170ºF) and vegetables are crisp-tender, turning vegetables occasionally.
Fill bread slices with chicken, vegetables and Kraft Singles to make 4 sandwiches. Spread outsides of sandwiches with Miracle Whip. Grill 3 to 5 min. on each side or until golden brown on both sides.
*Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
Substitute 1/2 cup Kraft Balsamic Vinaigrette Dressing for the homemade marinade.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 4.5 g
Cholesterol 80 mg
Sodium 920 mg
Carbohydrate 47 g
Fibre 6 g
Sugars 8 g
Protein 41 g
4 servings, 1 sandwich (318 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.