Title: Marjoram Grilled Chicken with Dill/chive Sauce
Categories: Poultry Entree Herb
Yield: 6 Servings

6		Chicken breast halves - (boneless, skinless)
2	tb	Olive oil
1	tb	Fresh lemon juice
6	tb	Fresh marjoram
1/2	ts	Fresh ground pepper
SAUCE
3/4	c	Sour cream
3/4	c	Plain nonfat yogurt
1/2	ts	Salt
2	tb	Fresh dill weed
1/4	c	Fresh chives

Rub the chicken wtih 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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