Select Page


  • 4 Chicken Breast
  • 1 teaspoon Salt
  • 4 ounce Cream Cheese, softened
  • 1/2 cup Mayonnaise
  • 1/2 cup Heavy Cream
  • 1/4 cup Sour Cream
  • 1/4 cup fresh Rosemary, chopped (see picture below for chop size)
  • 1-1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 8 slices Provolone
  • 16 slices Rye Bread
  • ~8 Tablespoon Butter


  1. Preheat oven to 350°F.
  2. Split chicken breast in half. Pound to a uniform thickness (about 1/2 inch), using a meat tenderizer. Sprinkle with salt and set aside. (Will have 8 flattened chicken pieces.)
  3. In a bowl, mix together cream cheese, mayonnaise, heavy cream, sour cream, rosemary, black pepper, and garlic powder. 
  4. In the bottom of a 9″ x 13″ baking dish, place a thin layer of the rosemary cream sauce. Place a single layer of chicken over the sauce. Cover with another layer of sauce. Repeat layering chicken and sauce, until all the chicken is covered.
  5. Bake for 30 minutes. Remove from oven and set aside.
  6. Butter one side of 2 slices of rye bread. Place a slice of provolone on the un-buttered side of bread and top with chicken. Add the other slice of bread, buttered side out. 
  7. Place sandwich in a panini press or cook in a skillet like a grilled cheese until your desired level of toasting is met. 
  8. Makes 8 sandwiches. Enjoy!


Servings: 8

Calories: 409

Fat: 34.2

Carbs: 13.2

Fiber: 1.7

Protein: 13.6