1 broiler-fryer (about 3 lbs.), cut into serving pieces
1 tbsp. vegetable oil
1/2 c. sliced scallions, some tops, divided
1 (35 oz.) can tomatoes, drained
3/4 c. buttermilk
1 tbsp. fresh dill or 1 tsp. dried dill
1/2 tsp. sugar
1/2 tsp. salt
1/8 to 1/4 tsp. ground pepper
1/2 c. plain low-fat yogurt
1/4 c. grated Parmesan cheese
1/4 c. minced fresh parsley

1. Lightly brown chicken pieces in the oil in a large skillet with a cover.

2. Add 1/4 cup of the scallions to the skillet and cook the chicken and scallions for about 2 minutes. Turn off the heat.

3. In a blender or food processor, combine the tomatoes, buttermilk, dill, sugar and pepper. Puree the mixture until it is smooth.

4. Pour the sauce over the chicken, bring to a boil then reduce heat, cover pan and simmer for about 20 minutes.

5. Stir in yogurt and Parmesan cheese and heat the chicken until sauce is hot but not boiling. Garnish with remaining scallions and parsley.