Marjoram grilled chicken with dill/chive sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast halves (boneless, skinless) | |
| 2 | tablespoons | Olive oil |
| ¾ | cup | Sour cream |
| ¾ | cup | Plain nonfat yogurt |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Fresh lemon juice |
| 6 | tablespoons | Fresh marjoram |
| ½ | teaspoon | Fresh ground pepper |
| 2 | tablespoons | Fresh dill weed |
| ¼ | cup | Fresh chives |
Directions
SAUCE
Rub the chicken with olive oil and lemon juice and sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. In a skillet on medium-high heat, saute the chicken for 2 minutes and turn. Cook 4 to 8 minutes longer or until cooked through and browned.
SAUCE: Combine all ingredients. Serve over the chicken.
* Source: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias