Grilled Marjoram Chicken with Dill and Chive Sauce

6 chicken breast halves, boneless, skinless
2 tbsp. olive oil
1 tbsp. fresh lemon juice
6 tbsp. fresh marjoram
1/2 tsp. freshly ground pepper

3/4 cup sour cream
3/4 cup plain nonfat yogurt
1/2 tsp. salt
2 tbsp. fresh dill weed
1/4 cup fresh chives

Rub the chicken with the olive oil and lemon juice and sprinkle with marjoram and pepper.

Marinate for at least 1 hour in the refrigerator.

Make up the sauce and put in a jar to be kept in the fridge.

To Freeze: Freeze in freezer safe container.

To Reheat: Grill or Broil chicken until cooked, serve with sauce.