Reviewed: Sep. 2, 2009

The concept for this sandwich is great BUT 4tbsp of garlic? Are you sure? I cut the garlic to 4tsp and it still overpowered the taste of the dill. I will make it again and cut the garlic down to 2tsp. Also, my husband suggested using basil instead of the dill...sounds good to me!

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Deborah

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Reviewed: Aug. 14, 2009

It was tasty, but the recipe called for way too much cream cheese mixture. I cut that part in half and still had a lot left over.

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Ashley

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

These were delicious! I didn't think the dill or garlic were overwhelming but instead the perfect amount. I will definately be making these again

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Ginny

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Reviewed: Aug. 12, 2009

Great tasting sauce. Need to cut chicken breats in half. Good quick meal for a hot day

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Pam

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Reviewed: Aug. 11, 2009

This sandwich was a typical chicken sandwich with a spread to spice it up. I did enjoy the cream cheese dill spread, however I think it would be better on a cracker than on a chicken sandwich. As for the sandwich, I grilled the chicken as mentioned in the recipe as an alternative method, and after seeing the grill marks on the bread, decided to grill the bread as well. I felt two slices of bread after being grilled was just too much. Too toasty. I think a lightly warmed bun or roll would have been a better choice. As I said before, the spread was a little weird. I think a slice of Swiss and some smashed avocado would have worked out better for a summertime sandwich. I will keep the cream cheese spread recipe for my crackers though. Seems like a nice twist to a traditional cheese ball.

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Aug. 10, 2009

This was a great sandwich! i chose not to season the chicken with the garlic and dill due to others saying it was to strong of garlic flavor. The cream cheese mixture was delicious especially with the toasted bread, unbelievably delicious cant wait to try this again!

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gianteater

Cooking Level: Beginning

Home Town: Monterey, California, USA

Living In: Pearl Harbor, Hawaii, USA

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Reviewed: Aug. 8, 2009

Lovely summery sandwich. I, too, like chicken breasts cooked bone-in - much more flavour than boneless breasts. I usually poach them in a small amount of apple juice, water or chicken stock, depending on what I have on hand. Cool the breasts and meat will easily come away from the bone. I vary the herbed cream cheese. Since I have an abundance of basil, I make basil cream cheese since basil EVERYTHING as it's my favourite fresh herb. This sandwich is a snap to make when you have a several cooked chicken breasts in the fridge/freezer. Thanks for the inspired combination.

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Lesley

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 8, 2009

I used 8oz fat free cream cheese and a little olive oil instead of butter and 2 breast and 4 thighs. The dill was WAY overwhelming even with the cream cheese doubled and the chicken increased. I happen to be a garlic fan so it was only a little overpowering. For me, not worth trying to adjust for another go round. sorry.

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Biff Schaefer

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Reviewed: Aug. 7, 2009

When making chicken, I always start with making it on the bone. The resulting breast turns out far more moist and delicious. I roast it in the oven with olive oil sprinkled over it and without the butter, of which I am not in favor. Then I extract the breast meat off the bone. I followed the rest of the recipe pretty much exactly after that and it was simply great. Since I do not like turkey and don't eat much red meat, I am constantly looking for inventive chicken sandwich recipes. Plus, it makes great use of my garden tomatoes.

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Jayeno

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Reviewed: Aug. 7, 2009

Fantastic flavor!! We also adjusted the garlic. 2 teaspoons in the cream cheese spread and then we just dusted the chicken with some garlic powder before frying it. Contrary to what man others said, we loved the flavor and moistness of pan frying the chicken in butter!

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brysonandwhitney

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Reviewed: Jul. 28, 2009

Delicious. My husband liked it too :).

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KristenB

Cooking Level: Intermediate

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Reviewed: May 19, 2009

Cream cheese spread was good once the garlic was reduced to one clove. 4tbs of minced garlic is comparable to 12 cloves of garlic. I really think that's a typo, or so I hope!

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Mrs Lash

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 17, 2009

I made the recipe exactly as directed. There was definitely too much raw garlic and not enough salt, pepper or other seasoning in the cream cheese spread. It was still yummy, but I will make a few changes to make it a keeper. Thanks for the great idea, though!

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Elizabeth

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Reviewed: May 12, 2009

Very good recipe! I did cut back on the garlic (3 cloves in 8 oz cream cheese, and 3 cloves in butter for 6 servings), because not everyone likes it as much as me, and it was plenty strong! Also, I grilled the chicken instead of frying - I creamed the garlic and dill into the butter, and spread over the chicken before grilling. Everyone loved it. I will definitely make this again.

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steph

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Very, very good. I did cut the garlic all the way down to one clove, minced, and that was plenty. Loved the garlic/cream cheese/dill spread. YUM! Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 15, 2009

I made these sandwiches for my boyfriend and I and we both LOVED them! Everyone should try these :)

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Bieschk1

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Four tablespoons of minced garlic? I cut the garlic WAY down, to just one big clove, minced. Even still, hubs and I had garlic mouth the rest of the night. I made these as wraps, spreading the cream cheese mixture over the tortillas, then wrapping with shredded rostisserie chicken breasts and the lettuce and tomato. With these changes I'd rate this as four stars--as written with the amount of garlic called for I think I'm being generous rating it with three.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 12, 2008

LOVE THIS! And so did the husband :) He went on and on about how delicious it was so this is a definite keeper! Made it with leftover chicken that was on hand but looking forward to making it with pan fried chicken breasts, my mouth is watering thinking about it!

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Luvmine

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

If you use a good sturdy bread, a good whole grain, or a good sourdough, you can make it panini style..I suggest using fresh spinach leaves in place of the lettuce if you do make it a panini. Or maybe Kale, as it is sturdier than lettuce and can take the heat. I have a cast iron panini press, but I have also used my George Forman grill to make panini's.

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