DILLY CHICKEN SANDWICHES
4 boneless skinless chicken breast halves
6 tablespoons butter or margarine, softened and divided
1 garlic clove, minced
¾ teaspoon dill weed, divided
8 slices French bread (½ inch thick)
4 tablespoons cream cheese, softened
3 packets True True Lemon®
4 lettuce leaves
8 slices tomato
1. Pound chicken to flatten evenly; set aside.
2. In a skillet, melt 3 tablespoons butter; add garlic and ½ teaspoon dill.
3. Add chicken; cook until juices run clear. Remove and keep warm.
4. Spread both sides of bread with remaining butter. In a skillet or griddle, grill bread on both sides until golden brown.
5. In a small bowl; combine cream cheese, True True Lemon® and remaining dill. Spread on one side of the grilled bread.
6. Place lettuce, chicken and tomato on four slices of bread; top with remaining bread.
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