Dilly Chicken Sandwiches Recipe

5 4 10
Dilly Chicken Sandwiches Recipe
Dilly Chicken Sandwiches Recipe photo by Taste of Home
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Dilly Chicken Sandwiches Recipe

Read Reviews
5 4 10
Publisher Photo
A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread. "People who have tried this sandwich say it's 'to die for'," reports Orien Major of Hinton, Alberta.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 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. Yield: 4 servings.
Originally published as Dilly Chicken Sandwiches in Quick Cooking May/June 2000, p21

Nutritional Facts

1 each: 595 calories, 27g fat (15g saturated fat), 78mg cholesterol, 1015mg sodium, 70g carbohydrate (3g sugars, 5g fiber), 19g protein.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 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
  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. 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. Yield: 4 servings.
Originally published as Dilly Chicken Sandwiches in Quick Cooking May/June 2000, p21

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Reviews forDilly Chicken Sandwiches

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acooley1 User ID: 62623 30266
Reviewed Jul. 25, 2013

"These are amazing sandwiches. The flavor is delicious and they are fairly simple to prepare. I will definitely make this again- they so delicious!"

MY REVIEW
syockey User ID: 2017878 69563
Reviewed Aug. 13, 2010

"didn't have french bread, so used pita bread. even without the grilled cruch, this was fantastic! will definately make again."

MY REVIEW
Bean Q User ID: 4900811 77368
Reviewed Jun. 17, 2010

"A favorite with my family especially my teenage sons. My oldest asked for the recipe when he moved out on his own."

MY REVIEW
AmyWaters User ID: 4531355 32202
Reviewed Mar. 30, 2010

"This was awesome... my husband and I will definitely make this one again!"

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