Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 671
- Carbohydrate: 50g
- Fat: 36g
- Fiber: 3g
- Protein: 39g
- Sugar: 3g
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