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.