There is never a bad time to grill up some chicken and this recipe uses boneless chicken breasts to make a chicken melt that everyone will love. Enjoy this tasty treat to reduce the amount of fat and cholesterol in a meat-heavy diet. It takes 30 minutes to prepare four servings and most of the ingredients are in season throughout the warm weather months.
- 4 small (approximately 1 pound total) skinless, boneless chicken breast halves
- ¼ pound fresh asparagus spears, cut in half lengthwise
- 4 spring onions, cut in half lengthwise
- 2 garlic cloves, minced
- 1 yellow squash, cut diagonally into ½-inch thick slices
- 1 zucchini, cut diagonally into ½-inch thick slices
- 1/3 cup olive oil
- ¼ cup mayonnaise with olive oil
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 8 slices of whole grain bread
- 4 slices of cheese
Step 1: Pound the chicken breast halves to ½-inch thickness and place them in a shallow dish.
Step 2: Mix the garlic, olive oil, oregano, thyme, and rosemary until ingredients are blended. Pour this marinade over the chicken. Turn each piece of chicken to coat both sides evenly. Marinate by refrigerating for 30 minutes.
Step 3: Adjust the grill to medium heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken on the grate for 5 minutes and then turn each piece over. Add the asparagus spears, yellow squash, zucchini, and spring onions to the grill grate and grill for 5 minutes, turning occasionally, until vegetables are tender-crisp and the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Step 4: Spread mayonnaise onto the outside of each piece of bread. Place a chicken breast half onto each of four slices of bread, top with vegetables, and place a cheese slice on each. Put one of the remaining four pieces of bread on top of each sandwich, with mayonnaise side on the outside.
Step 5: Grill the sandwiches for 3 to 5 minutes per side or until both sides are golden brown. Serve immediately.
*Photo Courtesy of Robert Donovan via Creative Commons License