Preheat oven to 325 degrees. Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until 1/2" thick. Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat. Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1 1/2-quart shalloe casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minuetes. Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food Exchanges per serving: 4 Lean Meat Exchanges; Cal: 223; Cho: 2g; Pro: 27; Fat: 9g; Sod: 235; Cho: 73; Low-Sodium: Omit salt.

Hess, R.D., M.S and Katharine Middletion Brought to you and yours via Nancy O'Brion and her Meal-Master