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. 1 Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
2. 2 Season chicken with remaining garlic and dill.
3. 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.
4. 4 Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
5. 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 per serving