4 boneless skinless chicken breast halves
6 tablespoons butter or margarine, softened, divided
1 garlic clove, minced
3/4 teaspoon dill weed, divided
8 slices french bread (1/2 inch thick)
4 tablespoons cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato
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.
Active Time: 25 Minutes
Total Time: 30 Minutes
Yield: 4 Servings