Chilled Chicken With Dill Sauce
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)