Recipe - Marjoram Grilled Chicken With Dillchive Sauc

6 Chicken breast halves
(boneless, skinless)
2 tablespoon Olive oil
1 tablespoon Fresh lemon juice
6 tablespoon Fresh marjoram
One half teaspoon Fresh ground pepper

SAUCE
Three fourths cup Sour cream
Three fourths cup Plain nonfat yogurt
One half teaspoon Salt
2 tablespoon Fresh dill weed
One fourth cup 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 mediumhigh 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

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