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.
Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::2
Yield::2 sandwiches
Ingredients
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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 thick slices French bread
Directions
Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
Season chicken with remaining garlic and dill.
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.
Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
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.
Tips
You can grill your chicken breasts for extra flavor.