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Marinated Chicken & Roasted Pepper Sandwich

Marinated Chicken & Roasted Pepper Sandwich
 
Yield:
16 servings, 1 sandwich each

Ingredients

Ingredients Weights Measures
KRAFT Balsamic Vinaigrette Dressing 16 fl oz 2 cups
small boneless skinless chicken breasts (1/4 lb.) 4 lb. 16 each
whole grain bread slices, toasted - 32 slices
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 8 oz. 1 cup
mixed salad greens, torn 1-1/2 oz. 2 cups
roasted red peppers, halved, seeded 2 lb. 8 each
mozzarella cheese slices (1 oz.) 1 lb. 16 slices

Directions

POUR dressing over chicken in shallow non-reactive pan. Refrigerate up to 2 hours.

REMOVE chicken from marinade; discard marinade. Grill chicken on medium-high heat 2 to 3 min. on each side or until done (165ºF). Keep warm.

FOR each serving: Spread each of 2 toast slices with 1 Tbsp. mayo. Fill with 1 chicken breast, 2 Tbsp. salad greens, 1 pepper half and 1 cheese slice.

Kraft Kitchens Tips

Variation
Prepare using rustic Italian bread slices and sliced provolone cheese.
K:60072v01:121902
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Nutritional Information

Nutrition Information

Calories
 480
Total fat
 21 g
Saturated fat
 6 g
Cholesterol
 85 mg
Sodium
 1030 mg
Carbohydrate
 31 g
Dietary fiber
 4 g
Sugars
 5 g
Protein
 40 g
Vitamin A
 50 %DV
Vitamin C
 50 %DV
Calcium
 30 %DV
Iron
 15 %DV