How To make Chilled Chicken with Dill Sauce
Ingredients
8
chicken breast halves, boned, skinned
1/2
cup
italian salad dressing
2
tablespoon
water
1
tablespoon
lime juice
1
tablespoon
white wine vinegar
1
clove garlic, crushed
8
lime wedges
DILL SAUCE:
1/2
cup
yogurt, plain low-fat
1/4
cup
cottage cheese, low-fat
1 1/2
teaspoon
lime juice
1 1/2
teaspoon
green onion, chopped
1/2
teaspoon
dillweed, dried
1/8
teaspoon
white 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 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 tbsp Dill Sauce per serving.
8 servings
Dill Sauce:
Combine all ingredients in blender; process till smooth. Cover and chill thoroughly.
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White Wine Dill Sauce
2 oz béchamel sauce
1 Tablespoon Dill
1 1/2 oz white wine
Mix all ingredients together in a heated sauté pan and allow to come to a simmer.
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5 cloves roasted garlic
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1/2 teaspoon black pepper
Let’s Cook Hello Fresh-Creamy Dill Chicken
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