3 whole chicken breasts, split in half
1/4 c. butter, melted
2 tbsp. lemon juice
1/4 tsp. thyme leaves
1 tsp. instant minced onion
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. dairy sour cream
1/3 c. mayonnaise
2 tbsp. dill pickle, finely chopped
2 tbsp. green onion, finely chopped
1 tbsp. Dijon mustard

Tear off six lengths of heavy-duty aluminum foil large enough to wrap a chicken breast. Place one chicken breast half, skin-side up, on each square of foil. Combine butter, lemon juice, thyme, onion, salt and pepper. Brush each piece of chicken with mixture.

Turn chicken over and brush other side. Leave chicken skin side down on foil. Bring four corners of foil up together in a pyramid shape. Fold the openings together loosely to allow for heat circulation and expansion. Seal by folding over ends and pressing to package.

Place on grill over medium hot coals and cook 30-45 minutes or until chicken is tender. While chicken is cooking, combine sour cream, mayonnaise, pickle, and mustard. To serve, remove chicken from foil bundles and spoon sauce over top. Sprinkle with green onions and serve at once. Makes 6 servings.