Preparation / Directions:
* 8 (4 oz) boneless chicken breast halves, skinned
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 13 by 9 by 2" 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.
DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly.
Yield: 1 cup.