In large saucepan, combine 6cups water, potato wedges and 1/2 tsp. Salt. Bring to a boil. Reduce heat to Medium; cook 10 minutes or until potatoes are tender. Drain well.

Meanwhile, to flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap.

Spray 2 inch nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Melt 1 tsp. Of the margarine until bubbly. Add chicken; cook 6 minutes.

Turn chicken; sprink with dill. Cook an additiona. 3-5 minutes or unitl chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside.

In same skillet, combine remaining 1 tbsp. And 2 tsp. Butter or margarine, water, lemon juice, 1/4 tsp. Salt and pepper. Cook over Medium-High heat for 2 minutes, stirring frequently.

To serve, place cooked potatoes on serving platter. Arrange chicken around outer edges of platter. Spoon sauce over top. Sprinkle with parsley.

Per 1/4 of recipe: 310 calories, 9 g. Fat, 14%Cff, 75 mg. Cholesterol. 540 mg. Sodium, 29 g carbohy., 3 g fiber, 29 g. Protein

Dietary Exchanges: 2 starch, 3 very lean meat, 1 fat

Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47