Dilly Chicken Sandwiches
4 boneless skinless chicken breast halves
6 tablespoons butter or margarine
1 clove garlic, minced
3/4 teaspoon dill weed
8 slices French bread (1/2″ thick)
4 tablespoons cream cheese, softened
2 teaspoons lemon juice
4 leaves lettuce
8 slices tomato
Pound chicken to flatten evenly; set aside.
In a skillet, melt 3 tablespoons 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.