Grilled Chicken with Green Chile Sauce

4 boneless, skinless, chicken breasts
1/4 Cup Olive Oil
2 limes, juice only
1/4 Tsp oregano
1/2 Tsp black pepper
1/4 Cup water
10-12 tomatillos, husks removed, cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 jalapeno peppers
2 Tbsp cilantro, chopped
1/4 Tsp salt
1/4 Cup low fat sour cream

Combine oil, juice from one lime, oregano and black pepper in shallow, glass baking dish. Stir.

Place chicken breasts in baking dish and turn to coat each side. Cover dish and refrigerate over night. Turn chicken periodically to marinate it on both sides.

Put water, tomatillos and onion into saucepan. Bring to gentle boil and cook uncovered for 10 minutes or until tomatillos are tender.

In blender, place cooked onion, tomatillos and any remaining water. Add garlic, jalapeno peppers, cilantro, salt and juice of second lime. Blend until all ingredients are smooth. Place sauce in bowl and refrigerate.

Place chicken breasts on hot grill and cook until done. Place chicken on serving platter. Spoon tablespoon of low fat sour cream over each chicken breast. Pour sauce over sour cream.