Title: Grilled Herb Chicken with Pesto
Categories: Poultry
Yield: 6 Servings

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

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.