| 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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