6 tbsp. butter or margarine, softened, divided
1 garlic clove, minced
3/4 tsp. dill weed, divided
8 slices French bread (about 1/2-in. thick)
4 tbsp. cream cheese, softened
2 tsp. lemon juice
4 lettuce leaves
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| DILLY CHICKEN SANDWICHES | ||||
| Yields 4 | ||||
| 4 boneless, skinless chicken breast halves 6 tbsp. butter or margarine, softened, divided 1 garlic clove, minced 3/4 tsp. dill weed, divided 8 slices French bread (about 1/2-in. thick) 4 tbsp. cream cheese, softened 2 tsp. lemon juice 4 lettuce leaves |
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| Pound chicken to flatten evenly; set aside. In a skillet, melt 3-tbsp. of butter; add garlic and 1/2 tsp. dill. Add chicken; cook until juices run clear. Remove and keep warm. Spread both sides of bread with remaining butter. In a skillet, 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 and chicken on four slices of bread; top with remaining bread. | ||||