Ingredients

• 2 boneless, skinless chicken breasts, halved
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 4 sprigs chopped fresh dill
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 8 thick slices Texas toast
• mayonnaise, to taste
• lettuce leaves

Instructions

1. Pierce chicken breasts all over with a fork.
2. Place chicken breasts, 1/4 cup olive oil, white vinegar, lemon juice, garlic powder, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let marinate for 10 minutes to 1 hour.
3. Preheat pan to medium-high heat.
4. Remove chicken breasts from marinade, discard marinade, and sautee chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165°F. Remove from pan; let stand for 5 minutes.
5. Bake Texas toast in oven according to package directions.
6. For sandwich assembly, place one slice of Texas toast with onto a serving plate. Spread mayonnaise on bread; top with salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.