Grilled Chicken With Green Chile Sauce

4 skinless, boneless chicken breasts
1/4 cup olive oil
juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed
and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalapeño peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 cup low fat sour cream


1. Combine the oil, juice from one lime, oregano, and black pepper in a
shallow glass baking dish. Stir. 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.
2. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil
and cook uncovered for 10 minutes or until the tomatillos are tender. In
a blender, place the cooked onion, tomatillos, and any remaining water.
Add the garlic, peppers, cilantro, salt, and the remaining lime juice.
Blend until all the ingredients
are smooth. Place the sauce in
a bowl and refrigerate.
3. Place the chicken breasts on a
hot grill and cook until done.
Place the chicken on a serving
platter.
4. Spoon a tablespoon of low fat
sour cream over each chicken
breast. Pour the sauce over the
sour cream.

Yield: 4 servings
Serving size: 1 breast
Each serving provides:
Calories: 192
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 71 mg
Sodium: 220 mg
Calcium: 53 mg
Iron: 2