Chilled Chicken with Dill Sauce

• 8 x chicken breasts halves, boned, skinned
• 1/2 cup salad dressing, italian
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 tablespoon white wine vinegar
• 1 x garlic crushed
• 1 1/2 each limes cut into 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 scallions, spring or green onions chopped
• 1/2 teaspoon dill weed dried
• 18 teaspoon white pepper

1. Trim excess fat from chicken.
2. Place each piece between 2 sheets of waxed paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
3. Place chicken in 13x9x2 baking dish.
4. Combine next 5 ingredients in a small bowl; pour over chicken.
5. Cover and refrigerate 2 hours.
6. Remove chicken from marinade, discarding marinade.
7. Coat a grill with cooking spray.
8. Grill chicken over med coals 8 minutes, turning once.
9. Arrange chicken on a serving platter; garnish with lime wedges.
10. Serve either warm or chilled with 1 1/2 tbsp Dill Sauce per serving.
11. 8 servings Dill Sauce: Combine all ingredients in blender; process until smooth.
12. Cover and chill thoroughly.

chicken breasts halves, salad dressing, water, lime juice, white wine vinegar, garlic, yogurt, cottage cheese, lime juice, scallions, dill, white pepper

Taken from recipeland.com/recipe/v/chilled-chicken-dill-sauce-554 (may not work)