Recipe for Grilled Herb Chicken with Pesto 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 tsp Grated lemon rind
1/2 cup Fresh lemon juice
2 tbl Olive oil
2 tbl Water
1/4 cup Minced fresh basil
2 tsp Minced fresh thyme
1 tsp Minced fresh rosemary
1/4 tsp Freshly ground pepper
2 x Cloves garlic, minced
6 x Skinned chicken breast halves, (6-ounce)
Vegetable cooking spray
Instructions:
Instructions: 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.

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