Name: Grilled Herb Chicken with Pesto
Ingredients: 2 ts Grated lemon rind; 1/2 c Fresh lemon juice; 2 tb Olive oil; 2 tb Water; 1/4 c Minced fresh basil; 2 ts Minced fresh thyme; 1 ts Minced fresh rosemary; 1/4 ts Freshly ground pepper; 2 Cloves garlic, minced; 6 Skinned chicken breast halves, (6-ounce); Vegetable cooking spray; Tomato-Basil Pesto

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Ligon Duncan

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	6	Servings

INGREDIENTS

2	ts	Grated lemon rind
1/2	c	Fresh lemon juice
2	tb	Olive oil
2	tb	Water
1/4	c	Minced fresh basil
2	ts	Minced fresh thyme
1	ts	Minced fresh rosemary
1/4	ts	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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