Grilled Chicken Sandwiches with Chimichurri

• Chimichurri
• 3 cups chopped Italian parsley
• 1-1/2 cups olive oil
• 3/4 cup red wine vinegar
• 24 each garlic cloves
• 1/2 cup sliced scallions
• 2 Tbsp. crushed red pepper
• Sandwiches
• 24 each boneless skinless chicken breasts
• 3 cups Kraft Calorie-Wise Zesty Italian Dressing
• 1-1/2 qt. baby spinach leaves
• 24 slices tomato slices
• 24 each pretzel sandwich buns, split
• 1-1/2 cups Kraft Mayo Calorie-Wise Real Mayonnaise

1. Chimichurri: Process ingredients in food processor until almost smooth.
2. Refrigerate, covered, until ready to use.
3. For each sandwich: Marinate 1 chicken breast in 1 oz.
4. (30 g) dressing for 1 hour.
5. Remove from marinade; discard marinade.
6. Grill chicken on medium heat until internal temperature registers 165 degrees F (74 degrees C), turning after 4 min.
7. Place 1 oz.
8. (30 g) spinach, 1 tomato slice and grilled chicken breast on bottom half of pretzel bun.
9. Top with 3 Tbsp.
10. (45 mL) chimichurri and 1 Tbsp.
11. (15 mL) mayo.
12. Cover with top of bun.

chimichurri, italian parsley, olive oil, red wine vinegar, garlic, scallions, red pepper, sandwiches, chicken breasts, italian dressing, baby spinach leaves, tomato, sandwich buns, mayonnaise

Taken from www.kraftrecipes.com/recipes/grilled-chicken-sandwiches-chimichurri-163640.aspx (may not work)