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Chilled Chicken with Dill Sauce
| Ingredients | |||
| 8 | chicken breast halves, boned, skinned | ||
| 1/2 | cup | italian salad dressing | |
| 2 | tablespoon | water | |
| 1 | tablespoon | lime juice | |
| 1 | tablespoon | white wine vinegar | |
| 1 | clove garlic, crushed | ||
| 8 | lime wedges | ||
| ---DILL SAUCE--- | |||
| 1/2 | cup | yogurt, plain low-fat | |
| 1/4 | cup | cottage cheese, low-fat | |
| 1 1/2 | teaspoon | lime juice | |
| 1 1/2 | teaspoon | green onion, chopped | |
| 1/2 | teaspoon | dillweed, dried | |
| 1/8 | teaspoon | white pepper | |
Directions: | |||
| 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 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 tbsp Dill Sauce per serving. 8 servings Dill Sauce: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. | |||
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