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Dilly Chicken Sandwiches

A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio. —Orien Major, Hinton, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 6 tablespoons butter, divided
  • 1 garlic clove, minced
  • 3/4 teaspoon dill weed, divided
  • 8 slices French bread (1/2 inch thick)
  • 1/4 cup cream cheese, softened
  • 2 teaspoons lemon juice
  • 4 lettuce leaves
  • 8 slices tomato

Directions

  • Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute; Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm.
  • Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown.
  • Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.
Nutrition Facts
1 sandwich: 490 calories, 27g fat (15g saturated fat), 123mg cholesterol, 591mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 30g protein.

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