2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1/4 teaspoon minced fresh garlic
2 whole — boneless chicken
— breasts, skinned,
— halved
2/3 cup dairy sour cream
4 ounces cream cheese — softened
1/2 teaspoon dill weed
1/4 teaspoon salt
1 tablespoon lemon juice
4 French rolls or hoagie buns — split
4 lettuce leaves
8 slices ripe tomato

In 10″ skillet melt butter until sizzling; stir in salt, dill weed, pepper and
garlic. Add chicken breasts. Cook over medium high heat, turning
occasionally, until chicken is browned and fork tender (10 to 15
minutes).