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
