Grilled Chicken Patty Melt

• 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 Target 2 For $5.00 thru 02/06
• 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

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 grill 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 (165 degrees F) and vegetables are crisp-tender, turning vegetables occasionally.
12. Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches.
13. Spread outsides of sandwiches with mayo.
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, yellow squash, spring onions, bread, singles target, mayonnaise

Taken from www.kraftrecipes.com/recipes/grilled-chicken-patty-melt-135766.aspx (may not work)