This sounded really good so we are going to try it and see if it gets Bob’s thumbs up. Pan-fried chicken breasts with a fresh cream dill spread and tomatoes and lettuce on toasty French bread. So good with a glass of lemonade. You can also grill your chicken breasts for extra flavor.
Summertime Chicken Sandwich
4 oz. cream cheese, softened
4 tsp. dried dill weed, divided
4 TBSP. minced garlic, divided
2 TBSP. butter or margarine, softened
2 skinless, boneless chicken breast halves
1 small tomato, sliced
1 leaf lettuce
4 thick slices French bread
In a medium bowl, mix together the cream cheese, 2 teaspoons of dill and 2 tablespoons of garlic. Set aside.
Melt about half the butter or margarine in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and the juices run clear. Remove from the pan and set aside.
Spread the remaining butter onto one side of the slices of bread and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread and make sandwiches with the chicken breasts, lettuce and tomato.
Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX 75941 or email to ebarger@angelina