Ingredients

8 (4 oz.) boneless chicken breast halves, skinned
1/2 C. Italian salad dressing
2 Tbsp. water
1 Tbsp. limejuice
1 Tbsp. white wine vinegar
1 clove garlic, crushed
8 lime wedges
Dill Sauce:
1/2 C. plain low-fat yogurt
1/4 C. low-fat cottage cheese
1-1/2 tsp. lime juice
1-1/2 tsp. chopped green onion
1/2 tsp. dried whole dill weed
1/8 tsp. white pepper

Cooking Instructions

Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place the chicken in 13x9x2-inch baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate for 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6-inch over medium coals for 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with dill sauce. Dill Sauce: Combine all ingredients in blender; process until smooth. Cover and chill thoroughly.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)