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Dilly Chicken Sandwiches


4 small boneless skinless chicken breast halves
6 tablespoons butter or margarine, softened, divided
1 clove garlic, minced
3/4 teaspoon dill weed, divided
8 slices French bread (sliced about 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 butter; add garlic and 1/2 teaspoon dill. Add chicken; cook until no longer pink and 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 or bread; top with remaining bread.

Makes 4 sandwiches.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.