Lemon Dill Chicken Loaves

• 2 Tbsp. butter
• 1/4 tsp. salt
• 1/4 tsp. dill weed
• 1/8 tsp. pepper
• 1/4 tsp. minced fresh garlic
• 2 whole chicken breasts (boneless), skinned and halved
• 2/3 c. dairy sour cream
• 4 oz. cream cheese
• 1/2 tsp. dill weed
• 1/4 tsp. salt
• 1 Tbsp. lemon juice
• 4 French rolls or hoagie buns, split
• 4 lettuce leaves
• 8 slices ripe tomatoes

1. In 10-inch skillet, melt butter until sizzling.
2. Stir in salt, dill weed, pepper and garlic.
3. Add chicken breasts.
4. Cook over medium-high, turning occasionally, until chicken is browned and fork-tender, 10 to 19 minutes.
5. In small bowl, stir together remaining ingredients (except rolls, lettuce and tomatoes).
6. To assemble:
7. Spread cream cheese mixture over bottom half of roll. Top with lettuce, tomatoes and sauteed chicken breasts.
8. Spoon 1 tablespoon of cream cheese mixture over chicken; top with bun.

butter, salt, dill weed, pepper, fresh garlic, chicken breasts, dairy sour cream, cream cheese, dill weed, salt, lemon juice, buns, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941175 (may not work)