Grilled Chicken with Dill Sauce

Here Is another from Barbara Thompsons news letter: Grilled Chicken with Dill Sauce

8 boneless chicken breast halves (2 pounds) skinned ½ cup reduced calorie Italian salad dressing 2 Tbsp. water 1 Tbsp. lime juice 1 Tbsp. white wine vinegar 1 clove garlic, crushed Vegetable cooking spray Lime wedges Dill sauce

Trim fat from the chicken. Place each piece of chicken between 2 pieces of waxed paper and flatten to ¼ inch thickness using either a meat mallet or rolling pin. Place the chicken in a 9”x13” baking dish. Combine the next 5 ingredients in a small bowl, pour over the chicken.  Cover and refrigerate for 2 hours.

Remove the chicken from marinade, and discard marinade. Coat the grill with cooking spray. Grill chicken 6 inches over medium coals for 8 minutes turning once.

Arrange chicken on a serving platter and garnish with lime wedges. Serve either warm or chilled with 1 ½ Tbsp. Dill Sauce per serving.

Dill Sauce 1/2 cup plain nonfat yogurt ¼ cup low fat 1% cottage cheese 1 ½ tsp. lime juice 1 ½ tsp. chopped green onion ½ tsp. dried whole dill weed 1/8 tsp. White pepper

Combine all sauce ingredients in a blender and process until smooth. Cover and chill thoroughly. Makes 8 servings

Nutritional Information per serving: 154 calories, 17 grams protein, 1 gram carbohydrate, 3 grams fat.

Sounds Yummy,,,,thanks!

wow, Melinda...that actually sounds really, really good.  Maybe I'll try it this weekend. Luv ya!!