Grill Chicken Breasts
Sauce:
In food processor, with knife blade attached, process 2 cups toasted walnuts, 1 small garlic clove, and 3 slices from white bread, torn into large pieces, until finely ground. Add 1 cup reduced-sodium chicken broth, 1/3 cup reduced-fat sour cream, ¾ teaspoon salt, ½ teaspoon sweet paprika, and 1/8 teaspoon ground red pepper (cayenne) and blend until combined. Cover and refrigerate until ready to serve or up to 3 days. Makes about 2 ½ cups.
