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| Grilled Herb Chicken With Pesto Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 6
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Ingredients
2 teaspoon grated lemon rind
1/2 cup fresh lemon juice
2 tablespoon olive oil
2 tablespoon water
1/4 cup minced fresh basil
2 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
6 skinned chicken breast halves, (6-o; unce)
1 vegetable cooking spray
1 tomato-basil pesto
Cooking 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 2-1/2 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
poultry
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