Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chicken
   2      tablespoons   butter
   4                    boned and skinned chicken breasts -- (4 oz each)
     1/2  teaspoon      finely chopped garlic
     1/4  teaspoon      salt
     1/4  teaspoon      coarsely ground pepper
                        filling
   1      tablespoon    dijon mustard
   1      tablespoon    lemon juice
   4      slices        round sourdough bread*
  16                    spinach leaves -- trimmed**
   2      tablespoons   butter

Preparation:

In a 10 inch skillet, melt 2 tablespoons butter until sizzling, add chicken breasts and garlic. Sprinkle with salt and pepper. Cook over medium-high heat, turning once, until chicken is browned and no longer pink (10-16 minutes) Meanwhile, in small bowl stir together mustard and lemon juice. To assemble sandwiches, cut each slice bread in half; spread one side of four halves with mustard mixture. Place 4 spinach leaves on each bread half spread with mustard. place chicken on spinach leaves; top with remaining bread half. in clean 10 inch skillet melt 2 tablespoons butter until sizzling; add sandwiches. Cook over medium heat, turning once, until bread is lightly browned (4-6 minutes) *Substitute 8 slices English muffin bread. Do not cut each bread slice in half. **Substitute 1 medium cucumber, thinly slice. place about 5 slices cucumber on each bread half spread with mustard. Continue as directed above.