Title: Chilled Chicken with Dill Sauce
Categories: Diet Poultry Sauce
Yield: 8 Servings
| 8 | x | Boneless chicken breast * |
| 2 | tb | Water |
| 1 | tb | White wine vinegar |
| 8 | x | Lime wedges |
| 1/2 | c | Plain low-fat yogurt |
| 1 1/2 | ts | Lime juice |
| 1/2 | ts | Dried whole dillweed |
| 1/2 | c | Italian salad dressing (diet |
| 1 | tb | Lime juice |
| | | Clove garlic, crushed --------dill sauce--------- |
| 1/4 | c | Low-fat cottage cheese |
| 1 1/2 | ts | Chopped green onion |
| 1/8 | ts | White pepper |
* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from
chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4"
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 1 1/2 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: 27.5 g fat, 160 calories, 3.3 g carbohydrates,
72 g cholesterol, 236 mg sodium, 264 mg potassium.