Amount
Ingredient
Preparation



8
x
chicken breasts

halves, boned, skinned



1/2
cup
italian salad dressing





2
tablespoons
water





1
tablespoon
lime juice





1
tablespoon
white wine vinegar





1
x
garlic

crushed



8
x
lime wedges





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
dill weed

dried



1/8
teaspoon
white pepper

 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