Chilled chicken with dill sauce

8 servings

Ingredients

Quantity Ingredient
8 xes Boneless Chicken Breast *
½ cup Italian salad dressing (diet
2 tablespoons Water
1 tablespoon Lime juice
½ cup Plain low-fat Yogurt
¼ cup Low-fat Cottage Cheese
1½ teaspoon Lime juice
1 tablespoon White wine vinegar
1 x Clove Garlic, crushed
8 xes Lime wedges
1½ teaspoon Chopped Green Onion
½ teaspoon Dried whole Dillweed
⅛ teaspoon White pepper

Directions

DILL SAUCE

* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to ¼" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1½ T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27½ g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium.

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