ingredients

  • 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

directions

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. © 2002. All rights reserved.

RecID 6626

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