- 4 boneless skinless chicken breast halves
- 6 tablespoons butter or margarine, softened, divided
- 1 garlic clove, minced
- 3/4 teaspoon dill weed, divided
- 8 slices French bread (1/2 inch thick)
- 4 tablespoons cream cheese, softened
- 2 teaspoons lemon juice
- 4 lettuce leaves
- 8 slices tomato
Pound chicken to flatten evenly; set aside.
In a skillet, melt 3 tablespoons of butter; add garlic and 1/2 teaspoon dill. Add chicken; cook until juices run clear. Remove and keep warm.
Spread both sides of bread with remaining butter. In a skillet or griddle, grill bread on both sides until golden brown.
In a small bowl, combine cream cheese, lemon juice and remaining dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on four slices of bread; top with remaining bread.
Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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