| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Minced fresh chives |
| 1/4 | c | Chopped fresh thyme |
| 1/4 | c | Sage Pesto |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Fresh lemon juice |
| 1 | ts | Extra-virgin olive oil |
| 1/2 | ts | Grated lemon rind |
| 4 | Skinned chicken breast halves, (6-ounce) | |
| Vegetable cooking spray | ||
| Sage sprigs, (optional) |
INSTRUCTIONS
Combine the first 7 ingredients in a bowl, and stir well. Place the chicken in a shallow dish; spread 1/2 cup pesto mixture over both sides of chicken. Cover and marinate in refrigerator for 1 to 4 hours. Prepare grill. Place chicken breast halves, bone side up, on grill rack coated with cooking spray, and grill for 40 minutes or until the chicken is done, turning occasionally and basting with the remaining 1/4 cup of pesto mixture. Yield: 4 servings. Per serving: 158 Calories; 4g Fat (20% calories from fat); 27g Protein; 4g Carbohydrate; 65mg Cholesterol; 262mg Sodium Serving Ideas : Garnish with sage sprigs, if desired. Recipe by: Cooking Light, Sept. 1995, page 107 Posted to MC-Recipe Digest V1 #415 by [email protected] on Jan 28, 1997.
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