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Dilly Chicken Sandwiches


  • 4 boneless skinless chicken breast halves
  • 6 Tbsp. butter or margarine, softened, divided
  • 1 garlic clove, minced
  • 3/4 tsp. dill weed, divided
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  • 1 garlic clove, minced
  • 3/4 tsp. dill weed, divided
  • 8 slices French bread
  • 4 Tbsp. cream cheese, softened
  • 2 tsp. lemon juice
  • 4 lettuces leaves
  • 8 slices tomato


Pound chicken to flatten evenly; set aside. In skillet, melt 3 Tbsp. of butter; add garlic and 1/2 tsp. 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.

By Robin from Washington, IA

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