I love the combination of lemon and dill. The cream cheese used in this sandwich is a wonderful departure from mayo. I make this on the weekend so people are not in the fridge, snacking all day long!
- Portion size 2 servings
- Credits : Donna May Smith
- 2 chicken breasts
- 3 tablespoons olive oil
- 1/4 cup fresh dill
- 1 lemon freshly squeezed, need 2-3 tbsps.
- 2 ozs cream cheese softenend
- 4 slices French bread cut at a slight angle
MethodPound chicken breast until quite thin. Place chicken in a glass baking dish. Place fresh dill over chicken. Mix olive oil and 2 tbsp lemon juice and pour over chicken. Let marinate for 10 minutes.
Place cream cheese in a bowl and incorporate rest of lemon juice into it with a fork. Cream cheese will get thin.
Cook chicken on a hot grill or a lightly oiled fry pan. Make sure pan is hot before putting chicken in. Toast french bread in another pan. Once cooked, slice chicken. Spread cream cheese on toasted french bread, and place chicken on top. You can also grill in a press if you have one.