Breakfast
Dilly Chicken Sandwiches
Chicken tossed in a creamy dill sauce and piled onto sandwich buns. A fresh, herby flavor ideal for spring or summer meals.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 4 (4 ounce) boneless, skinless chicken breast halves
- 6 tablespoons butter or margarine, softened, divided
- 1 garlic clove, minced
- 3/4 teaspoon dried dill weed, divided
- 8 (1/2-inch-thick) slices french bread
- 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.
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