Grilled herb chicken with pesto

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Grated lemon rind
½ cup Fresh lemon juice
2 tablespoons Olive oil
2 tablespoons Water
¼ cup Minced fresh basil
2 teaspoons Minced fresh thyme
1 teaspoon Minced fresh rosemary
¼ teaspoon Freshly ground pepper
2 Cloves garlic, minced
6 Skinned chicken breast halves, (6-ounce)
Vegetable cooking spray
Tomato-Basil Pesto

Directions

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 2-½ 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@... on Jan 28, 1997.

Related recipes