Prep Time: 10 mins
Total Time: 18 mins
Serves: 8,Yield: 1cup sauce
About This Recipe
“Another adopted recipe!Cook time does not include marinating time.”
Ingredients
8 (4ounce)boneless skinless chicken breasts
1/2 cupItalian salad dressing
2tablespoonswater
1tablespoonlime juice
1tablespoonwhite wine vinegar
1garlic clove, crushed
8lime wedges(optional)
Dill Sauce
1/2 cupsour cream
1/4 cupcottage cheese
1 1/2 teaspoonslime juice
1 1/2 teaspoonsgreen onions, Chopped
1/2 teaspoondried whole dill weed
1/8 teaspoonwhite pepper
Directions
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 with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.
Reviews
“ZWT4: Fantastic!! The perfect combination of flavors!!”
“This wonderful light dish is one that I chose for PAC Spring ’06.DH and I found the chicken easy to cut and very moist, but I could see how it could overcook very quickly so keep an eye on it when you are grilling.I thought the sauce needed about 1/4 tsp of salt but could definately do without. I will be making this again and the sauce many times as we both thought it would go well with fish or as a sauce on gyros instead of tzatziki since I hate cucumbers.Thanks for a great recipe.”