Marjoram Grilled Chicken with Dill/Chive Sauce
Yield
6 servingsPrep
20 minCook
10 minReady
90 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breast halves, boneless, skinless
|
|
2 | tablespoons |
olive oil
|
|
1 | tablespoon |
lemon juice
fresh |
|
6 | tablespoons |
marjoram
fresh |
|
½ | teaspoon |
black pepper
fresh ground |
|
sauce | |||
¾ | cup |
sour cream
|
|
¾ | cup |
yogurt, plain
nonfat |
|
½ | teaspoon |
salt
|
|
2 | tablespoons |
dill weed
fresh |
|
¼ | cup |
chives
fresh |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breast halves, boneless, skinless
|
|
3E+1 | ml |
olive oil
|
|
15 | ml |
lemon juice
fresh |
|
9E+1 | ml |
marjoram
fresh |
|
2.5 | ml |
black pepper
fresh ground |
|
sauce | |||
177 | ml |
sour cream
|
|
177 | ml |
yogurt, plain
nonfat |
|
2.5 | ml |
salt
|
|
3E+1 | ml |
dill weed
fresh |
|
59 | ml |
chives
fresh |
* |
Directions
Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.
Marinate for at least 1 hour in the refrigerator.
In a skillet on medium-high heat, sauté the chicken for 2 minutes and turn.
Cook 4 to 8 minutes longer or until cooked through and browned.
SAUCE: Combine all ingredients.
Serve over the chicken.