Grilled chicken sandwiches can easily be made on the stove. Just sandwich pan-fried chicken breasts between two slices of buttery, toasted French bread with a fresh, herby cream cheese spread, tomatoes, and lettuce. Serve with a glass of wine or lemonade.
Ingredients
- 4 ounces cream cheese , softened
- 4 teaspoons dried dill weed , divided
- 4 tablespoons minced garlic , divided
- 2 skinless , boneless chicken breast halves
- 2 tablespoons butter , softened
- 1 small tomato , sliced
- 2 leaves lettuce
- 4 thicks slices French bread
Instructions
-
1
Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
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2
Season chicken with remaining garlic and dill.
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3
Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.
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4
Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
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5
Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.
Nutrition Facts
Per serving
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