Monday, June 13, 2011

Dilly Chicken Sandwiches

(adapted from Quick Cooking)

4 boneless skinless chicken breast halves
6 tbsp butter, softened, divided
1 clove garlic, minced
3/4 tsp dill weed, divided
4 tbsp cream cheese, softened
1-2 tsp lemon juice

Pound chicken breasts to flatten. In a skillet, melt 3 tbsp butter. Add garlic and 1/2 tsp dill. Cook chicken until done. Remove from skillet.

Spread bread on one side with butter. Brown buttered side of bread in skillet until golden brown.

In a small bowl, mix cream cheese, lemon juice, and remaining 1/4 tsp dill.

Spread unbuttered side of bread with cream cheese mixture. Top with chicken.

* We ate these open-faced. You can put lettuce and tomato on them too. I had planned on having fresh Creole tomatoes on the side but didn't make it to the grocery store that has them.