Whip up these Grilled Chicken & Asparagus Open Sandwiches. This easy entrée has great ingredients like asparagus, mushrooms, chicken, cream cheese & more!
What You Need
Original recipe yields 4 servings
1/2 lb. fresh asparagus spears, trimmed
2 Tbsp. KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing, divided
1/2 tsp. ground red pepper (cayenne), divided
4 portobello mushroom caps (4 inch)
4 boneless skinless chicken thigh s (1 lb.)
1 tsp. dried Italian seasoning
4 Italian bread slices (1/2 inch thick)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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Let's Make It
Heat grill to medium heat.
Place asparagus on center of large sheet heavy-duty foil sprayed with cooking spray. Drizzle with 1 tsp. dressing; sprinkle with 1/4 tsp. pepper. Fold to make packet.
Brush mushrooms, then chicken with remaining dressing. Sprinkle with Italian seasoning and remaining pepper.
Grill chicken, mushrooms and foil packet 8 to 10 min. on each side or until chicken is done (165°F) and mushrooms are tender. Remove from grill. Grill bread 1 min. on each side or until lightly toasted on both sides.
Cut slits in foil packet before carefully opening packet. Cut asparagus in half; slice chicken and mushrooms. Spread toast slices with reduced-fat cream cheese, top with chicken, mushrooms and asparagus.
Sprinkle each sandwich with 1 tsp. KRAFT Grated Parmesan Cheese before serving.
Prepare using 4 small boneless skinless chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.