Recipe - Chilled Chicken With Dill Sauce

8 x Boneless Chicken Breast *
One half cup Italian salad dressing (diet
2 tablespoon Water
1 tablespoon Lime juice
1 tablespoon White wine vinegar
Clove Garlic, crushed
8 x Lime wedges

DILL SAUCE
One half cup Plain lowfat Yogurt
One fourth cup Lowfat Cottage Cheese
1 One half teaspoon Lime juice
1 One half teaspoon Chopped Green Onion
One half teaspoon Dried whole Dillweed
1/8 teaspoon 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini