| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | t | Grated lemon rind |
| 1/2 | c | Fresh lemon juice |
| 2 | T | Olive oil |
| 2 | T | Water |
| 1/4 | c | Minced fresh basil |
| 2 | t | Minced fresh thyme |
| 1 | t | Minced fresh rosemary |
| 1/4 | t | Freshly ground pepper |
| 2 | Cloves garlic, minced | |
| 6 | Skinned chicken breast | |
| halves 6-ounce | ||
| Vegetable cooking spray | ||
| Tomato-Basil Pesto |
INSTRUCTIONS
During the last 15 minutes that the chicken cooks, cut 6 baby eggplants into diagonal slices and put them on the grill. Baste them with the herb marinade used for the chicken. Combine first 9 ingredients in a large zip-top heavy-duty plastic bag. Add chicken to bag; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place chicken, bone side up, on rack, and cook for 50 minutes or until chicken is done, turning and basting with reserved marinade every 15 minutes. Yield: 6 servings (serving size: 1 chicken breast half and 2-1/2 tablespoons Tomato-Basil Pesto). Per serving: 170 Calories; 6g Fat (32% calories from fat); 26g Protein; 2g Carbohydrate; 65mg Cholesterol; 73mg Sodium NOTES : Serve chicken with Tomato-Basil Pesto. Recipe by: Cooking Light, Jul/Aug 1994, page 120 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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