Grilled Chicken Sandwiches with Chimichurri

Grilled Chicken Sandwiches with Chimichurri
24 servings, 1 sandwich each


Ingredients Weights Measures
Italian parsley, chopped - -
olive oil - -
red wine vinegar - -
garlic cloves - -
scallions, sliced - -
crushed red pepper - -
boneless skinless chicken breasts - -
KRAFT Golden Italian Dressing - -
baby spinach leaves - -
tomato slices - -
pretzel sandwich rolls, split - -
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise - -


PROCESS ingredients in food processor until almost smooth. Refrigerate, covered, until ready to use.

FOR each sandwich: Marinate 1 chicken breast in 1 oz. dressing for 1 hour. Remove from marinade; discard marinade. Grill chicken on medium heat until internal temperature registers 165ºF, turning after 4 min.

PLACE 1 oz. spinach, 1 tomato slice and grilled chicken breast on bottom half of pretzel roll. Top with 3 Tbsp. chimichurri and 1 Tbsp. mayo. Cover with top of bun.

Kraft Kitchens Tips

Time-Saving Tip
Chimichurri can be made ahead of time. Refrigerate up to 24 hours before using.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.