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    Source of Recipe

    Quick Cooking May/June 2000 - Reiman Publications.

    List of Ingredients

    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. Yield: 4 servings.




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