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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dilly Chicken Sandwhich Recipe

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This recipe for Dilly Chicken Sandwhich, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jerry and Denise Phillips


4 boneless, skinless chicken breast halves
6 tablespoons butter or margarine (softened and divided)
1 garlic clove (minced)
teaspoons dill weed (divided)
8 slices of inch thick French Bread
4 tablespoons cream cheese (softened)
2 teaspoons lemon juice
lettuce and tomato

Pound chicken to flatten evenly; set aside.

In a skillet, melt 3 tablespoons butter; add garlic and teaspoon of dill. Add chicken; cook until juices run clear. Remove and keep warm.

Spread both sides of bread with remaining butter. 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 4 slices of bread.

Top with remaining bread.




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