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.