Grilled Chicken With Green Chile Sauce

• ¼ C olive oil

• Juice from 2 limes, divided

• ¼ tsp dried oregano

• ½ tsp ground black pepper

• 4 boneless, skinless chicken breasts

• ¼ C water

• 10 to 12 tomatillos, husks removed and cut in half

• ½ medium onion, quartered

• 2 cloves garlic, finely chopped

• 2 serrano or jalapeno peppers

• 2 Tbsp chopped cilantro

• ¼ tsp salt

• ¼ C low-fat sour cream (or Sour Cream Substitute)

Directions

• 1

  Combine the olive oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir.

• 2

  Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.

• 3

  Combine ¼ cup water, tomatillos, and onion in a saucepan. Bring to a gentle boil and cook, uncovered, for 10 minutes or until the tomatillos are tender.

• 4

  Put the cooked onion, tomatillos, and any remaining water into a blender. Add the garlic, peppers, cilantro, salt, and remaining lime juice. Blend until all the ingredients are smooth. Pour the sauce into a bowl and refrigerate until serving.

• 5

  Grill the chicken breasts over high heat until done.

• 6

  Arrange the chicken on a serving platter. Spoon a tablespoon of low-fat sour cream over each chicken breast, then pour the sauce over the sour cream.