Chilled Chicken With Dill Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chilled Chicken With Dill Sauce

low-cal, chicken, bar-b-q

8 single boneless chicken breast *
1/2 cup italian salad dressing (diet
2 tablespoon water
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 single clove garlic, crushed
8 single lime wedges
----DILL SAUCE----
1/2 cup plain low-fat yogurt
1/4 cup low-fat cottage cheese
1 1/2 teaspoon lime juice
1 1/2 teaspoon chopped green onion
1/2 teaspoon dried whole dillweed
1/8 teaspoon white pepper

* 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.