Grilled Southwest Chicken with Cilantro Sauce

4 boneless, skinless chicken breasts     

2 limes                                              

1 t chopped garlic                              

1 6-oz container plain yogurt

1 C sour cream

¼ C chopped fresh cilantro

½ t salt

½ t pepper 

1 C Pepper-Jack cheese

1 C salsa

Coat both sides of chicken breasts with juice of 1 lime.  Take the garlic and rub into both sides of the chicken breast.  Let the chicken stand for approximately 5 min. while you prepare the sauce.

Mix together the yogurt, sour cream, and cilantro.  Add the juice of the second lime.  Add the salt and pepper and mix well. 

Place the chicken in 1-gallon freezer bag.  Place the sauce in 1-quart freezer bag.  Shred cheese and put into a sandwich bag.  Bundle the bags together, label, and freeze.

To serve, thaw the contents of the bags.  Heat a grill and place the chicken on the grill and let cook 5-6 min on grill. Internal temp should be 162˚ (You can also bake the chicken in 375˚ oven for 50 min.)

Once chicken is ready, place ¼ C of shredded cheese on top of each chicken breast and let stand on open grill or in the oven for another minute, or until the cheese starts to melt.  Remove the chicken from the grill, or oven and place on plates and top with cilantro sauce and salsa.

To lighten, use fat-free sour cream and plain yogurt.  Reduce the amount of cheese and/or use reduced-fat cheese.