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
Dilly Chicken Sandwiches Recipe photo by Taste of Home
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
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 1 side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.