A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread. Yields 4 servings
| 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 (½ inch thick) |
4 tablespoons ceam cheese, softened 2 teaspoons lemon juice 4 lettuce leaves 8 slices tomato |
1. 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.
2. Spread both sides of bread with remaining butter. In a skillet or griddle, grill bread on both sides until golden brown.
3. 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.
Nutrition facts &emdash; 1 sandwich: 490 calories, 27g fat (15g saturated fat), 123mg cholesterol, 591mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 30g protein.
Source: Taste of Home, "Dilly Chicken Sandwiches," https://www.tasteofhome.com/recipes/dilly-chicken-sandwiches/