Recipe - Grilled Hawaiian Nairagi

2 teaspoon Grated lemon rind
One half cup Fresh lemon juice
2 tablespoon Olive oil
2 tablespoon Water
One fourth cup Minced fresh basil
2 teaspoon Minced fresh thyme
1 teaspoon Minced fresh rosemary
One fourth teaspoon Freshly ground pepper
2 Cloves garlic, minced
6 Skinned chicken breast
halves, (6ounce)
Vegetable cooking spray
TomatoBasil 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 ziptop heavyduty 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 mediumhot 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 21/2
tablespoons TomatoBasil Pesto).

Per serving: 170 Calories; 6g Fat (32% calories from fat); 26g Protein; 2g
Carbohydrate; 65mg Cholesterol; 73mg Sodium

NOTES : Serve chicken with TomatoBasil Pesto.

Recipe by: Cooking Light, Jul/Aug 1994, page 120

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.