|4||boneless, skinless chicken breast halves (about 1 lb. total)|
|1 tsp.||chicken seasoning blend|
|1 pkg.||(6 oz.) Borden® Cheese Mozzarella Slices|
|4||ciabatta sandwich rolls, sliced horizontally|
|1 tbsp.||olive oil|
|2 cups||packaged spring mix|
|1||tomato, cut into wedges|
|2 tbsp.||prepared balsamic vinaigrette|
|½ cup||prepared sun-dried tomato mayonnaise|
|1||ripe avocado, pitted, peeled and in slices (optional)|
PREHEAT grill. Season chicken breasts with chicken seasoning. Grill over medium heat for 5 to 8 minutes on each side or until fully internal temperature reaches 165°F.
TOP chicken with a slice of cheese and keep on grill until cheese melts; remove from grill and keep warm. Brush cut sides of rolls lightly with oil; grill for 1 minute.
TOSS spring mix and tomatoes with vinaigrette in a medium bowl. Spread mayonnaise equally on cut sides of sandwich rolls. Layer spring mix, grilled chicken breast and avocado slices (optional) on each roll. Serve sandwiches immediately.
HEAT olive oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté until soft. Add the drained spinach, beans, garlic, oregano, basil and thyme, and sauté 5 minutes. Add pasta sauce and stir for a few more minutes until combined well.