Grilled Marjoram Chicken Breasts With Dill Chive Sauce Recipe
Servings: 6
Ingredients
- 6 x boneless skinless chicken breast halves (2 to 2 1/2 lbs)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. freshly-squeezed lemon juice
- 1/3 c. finely-minced fresh marjoram Freshly grnd black pepper to taste
- 3/4 c. lowfat sour cream
- 3/4 c. nonfat plain yogurt
- 1/4 c. snipped fresh chives
- 2 Tbsp. finely-minced fresh dill
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
Directions
- For the Chicken: Place the breasts between 2 sheets of plastic wrap and, using your hand, a skillet or possibly a rolling pin, gently flatten each piece to an even thickness of between 1/4 and 1/2 inch. Transfer to a shallow bowl. Working 1 at a time, rub both sides of the chicken first with some of the oil, then some of the lemon juice, then sprinkle with marjoram and pepper to taste. Cover and chill for at least 1 hour and up to 12 hrs.
- Heat a grill for medium-high heat. Place the chicken on oiled grate and cook for 2 min. Turn and cook for 4 min. Turn and cook till the chicken is cooked through, about 2 more min. Transfer to a cutting board or possibly platter; cover to keep hot.
- For the Sauce: In a small bowl, combine the lowfat sour cream, yogurt, chives, dill, salt and pepper. (May cover and chill for up to 8 hrs.)
- Serve the chicken hot and pass the sauce on the side.
- This recipe yields 6 servings.
- Comments: Three herbs which work wonders together: marjoram, dill and chives. The marjoram imparts flavor and flecks of color to the chicken and the creamy dill and chive sauce is a refreshing counterpoint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 96 | 57% |
| Total Fat 10.91g | 14% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 42mg | 14% |
| Sodium 272mg | 11% |
| Potassium 271mg | 8% |
| Total Carbs 4.33g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.5g | 2% |
| Protein 13.27g | 21% |
