Chilled Chicken with Dill Sauce
Yield
8 servingsPrep
130 minCook
20 minReady
150 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | x |
chicken breasts
halves, boned, skinned |
* |
½ | cup |
salad dressing, italian
|
|
2 | tablespoons |
water
|
|
1 | tablespoon |
lime juice
|
|
1 | tablespoon |
white wine vinegar
|
|
1 | x |
garlic
crushed |
* |
1 ½ | each |
limes
cut into wedges |
|
½ | cup |
yogurt, plain
low-fat |
|
¼ | cup |
cottage cheese
low-fat |
* |
1 ½ | teaspoon |
lime juice
|
|
1 ½ | teaspoon |
scallions, spring or green onions
chopped |
|
½ | teaspoon |
dill weed
dried |
|
⅛ | teaspoon |
white pepper
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | x |
chicken breasts
halves, boned, skinned |
* |
118 | ml |
salad dressing, italian
|
|
3E+1 | ml |
water
|
|
15 | ml |
lime juice
|
|
15 | ml |
white wine vinegar
|
|
1 | x |
garlic
crushed |
* |
1.5 | each |
limes
cut into wedges |
|
118 | ml |
yogurt, plain
low-fat |
|
59 | ml |
cottage cheese
low-fat |
* |
7.5 | ml |
lime juice
|
|
7.5 | ml |
scallions, spring or green onions
chopped |
|
2.5 | ml |
dill weed
dried |
|
0.6 | ml |
white pepper
|
Directions
Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to ¼ inch 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 over med coals 8 minutes, turning once.
Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1½ tbsp Dill Sauce per serving.
8 servings Dill Sauce: Combine all ingredients in blender; process until smooth. Cover and chill thoroughly.