8 boneless chicken breast halves (2 lbs.) skinned
1/2 c. reduced calorie Italian salad dressing
2 tbsp. water
1 tbsp. lime juice
1 tbsp. white wine vinegar
1 clove garlic, crushed
Vegetable cooking spray
Lime wedges
Dill sauce

Trim fat from chicken. Place each piece of chicken between 2 sheets of waxed paper, flatten to 1/4 inch thick, using meat mallet or rolling pin. Place chicken in a 9x13x2 inch 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 grill with cooking spray. Grill chicken 6 inches over medium coals for 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.

DILL SAUCE:

1/2 c. plain nonfat yogurt
1/4 c. low fat 1% cottage cheese
1 1/2 tsp. lime juice
1 1/2 tsp. chopped green onion
1/2 tsp. dried whole dillweed
1/8 tsp. white pepper

Combine all sauce ingredients and process until smooth in electric blender. Cover and chill thoroughly. Yield: 8 servings.

Nutritional Information per serving: 154 calories, 3 g fat, 73 mg cholesterol, low sodium.