8 x  Boneless Chicken Breast *
1/2 c  Italian salad dressing (diet
2 tb Water
1 tb Lime juice
1 tb White wine vinegar
Clove Garlic, crushed
8 x  Lime wedges

DILL SAUCE
1/2 c Plain low-fat Yogurt
1/4 c Low-fat Cottage Cheese
1 1/2 ts Lime juice
1 1/2 ts Chopped Green Onion
1/2 ts Dried whole Dillweed
1/8 ts 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.