Chicken Breasts, Grilled Herb W/pesto Lc-2.1ethnic- italian, herbs, meat- chicken breast, sauce 2 tsp lemon rind; grated 1/2 cup lemon juice 2 tbs olive oil 2 tbs water 1/4 cup basil, fresh; minced 2 tsp thyme, fresh; minced 1 tsp rosemary, fresh; minced 1/4 tsp black pepper 2 clove garlic; minced 6 half (06 oz) chicken breasts, bnls, sknls 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. Serve chicken with Tomato-Basil Pesto. Yield: 6 servings (serving size: 1 chicken breast half and 2-1/2 tablespoons Tomato-Basil Pesto). SOURCE: Cooking Light YEAR: 1994 ISSUE: Jul/Aug PAGE: 120 Per serving: 48 Calories (kcal); 5g Total Fat; (79% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=153.7 g; calories=234.9; protein=39.5 g; total fat=6.64 g; carbohydrate=2.41 g; dietary fiber=0.32 g; ash=1.85 g; calcium=27.44 mg; phosphorus=338 mg; iron=1.41 mg; sodium=111.3 mg; potassium=475.6 mg; magnesium=51.36 mg; zinc=1.41 mg; copper=0.09 mg; manganese=0.09 mg; vitamin A=124 IU; vitamin E=0.81 mg ATE; thiamin=0.13 mg; riboflavin=0.16 mg; niacin=19.09 mg; pantothenic acid=1.43 mg; vitamin B6=0.96 mg; folate=10.91 ug; vitamin B12=0.65 ug; vitamin C=13.35 mg; saturated fat=1.18 g; monounsaturated fat=3.83 g; polyunsaturated fat=0.87 g; cholesterol=98.66 mg; selenium=30.45 ug; refuse=29.62%; %cal as carb:prot:fat=4:69:26; WW Pts=5.19; (incomplete analysis) |
