Chilled Chicken with Dill Sauce

Combine Italian salad dressing, water, lime juice, white wine vinegar, and crushed garlic in a shallow bowl, stirring well to blend the marinade.

Place the skinned boneless chicken breast halves in a large zip-top bag or shallow dish, then pour the marinade over the chicken, coating evenly.

Heat a large skillet over medium-high heat until a drop of water sizzles on the surface.

Remove the chicken from the marinade, reserving the liquid, and place the breasts in the hot skillet, cooking for 10 minutes until the internal temperature reaches 165°F.

Flip the chicken and cook for an additional 8–10 minutes until fully cooked through and lightly golden on both sides.

Transfer the cooked chicken to a clean plate and allow it to cool to room temperature, about 5 minutes.

Once cooled, wrap the chicken tightly and refrigerate for at least 1 hour, or until fully chilled.

Arrange the chilled chicken on a serving platter and garnish with lime wedges, serving cold or at room temperature.