2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
2 tablespoon olive oil
2 tablespoon water
1/4 cup minced fresh basil
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon 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). NOTES : Serve chicken with Tomato-Basil Pesto. Recipe By : Cooking Light, Jul/Aug 1994, page 120
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