Recipe - Mustard-And-Sage Grilled Chicken

One fourth cup Minced fresh chives
One fourth cup Chopped fresh thyme
One fourth cup Sage Pesto
One fourth cup Dijon mustard
One fourth cup Fresh lemon juice
1 teaspoon Extravirgin olive oil
One half teaspoon Grated lemon rind
4 Skinned chicken breast
halves, (6ounce)
Vegetable cooking spray
Sage sprigs, (optional)

Combine the first 7 ingredients in a bowl, and stir well.

Place the chicken in a shallow dish; spread One half cup pesto mixture over both
sides of chicken. Cover and marinate in refrigerator for 1 to 4 hours.

Prepare grill. Place chicken breast halves, bone side up, on grill rack
coated with cooking spray, and grill for 40 minutes or until the chicken is
done, turning occasionally and basting with the remaining One fourth cup of pesto
mixture. Yield: 4 servings.

Per serving: 158 Calories; 4g Fat (20% calories from fat); 27g Protein; 4g
Carbohydrate; 65mg Cholesterol; 262mg Sodium

Serving Ideas : Garnish with sage sprigs, if desired.

Recipe by: Cooking Light, Sept. 1995, page 107

Posted to MCRecipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.