To make it tender, the chicken is marinated, but without using a lot of fat. Each serving provides 210 Calories, 73mg cholesterol, and about 5g total fat.

4 skinless & boneless chicken breasts
juice of 2 limes
1/4 cup of water
1/4 cup of olive oil
1/4 teaspoon of oregano
1/2 teaspoon of black pepper
10 tomatillos, cut in half, husks removed
1/2 onion (medium)
2 cloves of finely chopped garlic
2 jalapeno peppers (or serrano)
2 tablespoons of chopped cilantro
1/4 teaspoon of salt
1/4 cup of lowfat sour cream

1. Combine & stir oil, oregano, black pepper, and juice from one lime in a shallow glass baking dish.
2. Turn chicken breasts in the dish to coat each side. Cover it and refrigerate overnight. Turn periodically to marinate the chicken on both sides.
3. Put tomatillos, onion and water into saucepan. Bring to boil and cook uncovered for ten minutes.
4. In blender, place tomatillos, cooked onion, and any remaining water. Add jalapeno peppers, salt, garlic, cilantro, and juice of second lime. Blend all ingredients until they are smooth. Put the sauce in the bowl and refrigerate.
5. Place chicken breasts on hot grill and cook. Place chicken on serving platter. Put lowfat sour cream over chicken breasts. Pour sauce over sour cream.

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