Grilled Chicken Patty Melt

• 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 Target 2 For $5.00 thru 02/06
• 1/4 cup Miracle Whip made with Olive Oil Spread*

1. Place chicken in shallow dish.
2. Mix herbs, garlic and oil until blended; pour over chicken.
3. Turn chicken to evenly coat both sides of each breast.
4. Refrigerate 30 min.
5. to marinate.
6. Heat barbecue to medium heat.
7. Remove chicken from marinade; discard marinade.
8. Grill chicken 5 min.
9. ; turn.
10. Add vegetables; grill 5 min.
11. or until chicken is done (170 degrees F) and vegetables are crisp-tender, turning vegetables occasionally.
12. Fill bread slices with chicken, vegetables and Kraft Singles to make 4 sandwiches.
13. Spread outsides of sandwiches with Miracle Whip.
14. Grill 3 to 5 min.
15. on each side or until golden brown on both sides.

chicken breasts, fresh oregano, garlic, olive oil, fresh asparagus spears, zucchini, green onions, bread, singles, miracle

Taken from www.kraftrecipes.com/recipes/grilled-chicken-patty-melt-166149.aspx (may not work)