Instructions: For the Chicken: Place the breasts between 2 sheets of plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten each piece to an even thickness of between 1/4 and 1/2 inch. Transfer to a shallow bowl. Working 1 at a time, rub both sides of the chicken first with some of the oil, then some of the lemon juice, then sprinkle with marjoram and pepper to taste. Cover and refrigerate for at least 1 hour and up to 12 hours.

Heat a grill for medium-high heat. Place the chicken on oiled grate and cook for 2 minutes. Turn and cook for 4 minutes. Turn and cook until the chicken is cooked through, about 2 more minutes. Transfer to a cutting board or platter; cover to keep warm.

For the Sauce: In a small bowl, combine the sour cream, yogurt, chives, dill, salt and pepper. (May cover and refrigerate for up to 8 hours.)

Serve the chicken warm and pass the sauce on the side.

This recipe yields 6 servings.

Comments: Three herbs that work wonders together: marjoram, dill and chives. The marjoram imparts flavor and flecks of color to the chicken and the creamy dill and chive sauce is a refreshing counterpoint.

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