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Name: Chilled Chicken with Dill Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 tb White wine vinegar; 1/4 c Low-fat Cottage Cheese; 8 x Lime wedges; 1/2 c Plain low-fat Yogurt; 1/8 ts White pepper; Clove Garlic, crushed; 1 1/2 ts Lime juice; 1 1/2 ts Chopped Green Onion; 1 tb Lime juice; 1/2 c Italian salad dressing (diet; 8 x Boneless Chicken Breast *; 1/2 ts Dried whole Dillweed; 2 tb Water

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INGREDIENTS

1 tb White wine vinegar
1/4 c Low-fat Cottage Cheese
8 x Lime wedges
1/2 c Plain low-fat Yogurt
1/8 ts White pepper
Clove Garlic, crushed
1 1/2 ts Lime juice
1 1/2 ts Chopped Green Onion
DILL SAUCE
1 tb Lime juice
1/2 c Italian salad dressing (diet
8 x Boneless Chicken Breast *
1/2 ts Dried whole Dillweed
2 tb Water

INSTRUCTIONS

* 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 1/2 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.

NOTES

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Chilled Chicken with Dill Sauce

1 tb White wine vinegar
1/4 c Low-fat Cottage Cheese
8 x Lime wedges
1/2 c Plain low-fat Yogurt
1/8 ts White pepper
 Clove Garlic, crushed
1 1/2 ts Lime juice
1 1/2 ts Chopped Green Onion
 DILL SAUCE
1 tb Lime juice
1/2 c Italian salad dressing (diet
8 x Boneless Chicken Breast *
1/2 ts Dried whole Dillweed
2 tb Water

* 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 1/2 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.

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 8 Servings

Calories: 17
Calories from Fat: 4 (24%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 1.6mg		0 %
Sodium 34.4mg		1 %
Potassium 48.2mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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