Yield: 8 servings

8 x Boneless Chicken Breast skinned
1 tb White Wine Vinegar
1/2 c Italian Salad Dressing, Diet
Clove Garlic, Crushed
2 tb Water
8 x Lime Wedges
1 tb Lime Juice

———————————DILL SAUCE———————————
1/2 c Plain Low-Fat Yogurt
1 1/2 ts Chopped Green Onion
1/4 c Low-Fat Cottage Cheese
1/2 ts Dried Whole Dillweed
1 1/2 ts Lime Juice
1/8 ts White Pepper

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.