Categories: Poultry, Main dish, Herbs 
      Yield: 6 servings 
  
      6    Chicken breast halves 
           -- (boneless, skinless) 
      2 tb Olive oil 
      1 tb Fresh lemon juice 
      6 tb Fresh marjoram 
    1/2 ts Fresh ground pepper 
 
-----------------------------------SAUCE----------------------------------- 
    3/4 c  Sour cream 
    3/4 c  Plain nonfat yogurt 
    1/2 ts Salt 
      2 tb Fresh dill weed 
    1/4 c  Fresh chives 
  
  Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram 
  and pepper.  Marinate for at least 1 hour in the refrigerator.  In a 
  skillet on medium-high heat, saute the chicken for 2 minutes and turn. Cook 
  4 to 8 minutes longer or until cooked through and browned. 
   
  SAUCE: Combine all ingredients.  Serve over the chicken. 
   
  * Source: The Herb Companion, October/November 1993 * Typed for you by 
  Karen Mintzias