Marjoram grilled chicken with dill/chive sauce

Yield: 6 servings

Measure 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

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

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