• 1 medium cucumber, peeled, seeded, and grated
• 1 tsp. coarse salt
• 1 cup plain yogurt
• 1 Tbs. onion, grated
• 1/4 cup fresh dill, minced
• 4 boneless skinless chicken breast halves

Place grated cucumber in a strainer and sprinkle with salt. Let drain 15-30 minutes. Meanwhile, cover chicken breasts with cold water in a skillet over medium high heat. Bring to a simmer. Reduce heat to medium low and simmer 5-7 minutes until cooked throughout. Drain and set aside.

Rinse grated cucumber under cold water and squeeze dry. Combine with remaining ingredients and salt to taste in a bowl. Mix thoroughly and serve over chicken breasts.

Per serving: calories 249, fat 4.4g, 16% calories from fat, cholesterol 113mg, protein 44.9g, carbohydrates 5.2g, fiber 0.6g, sugar 4.5g, sodium 299mg, diet points 5.7.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Chablis, Chenin Blanc, or White Zinfandel.