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Tomato Pesto-Painted Chicken

main dishes, chicken, bbq & grilling

6 skinless boneless chicken breast ha
1/4 cup dried tomatoes
--not oil pack
1/2 cup parsley; stems removed
1/2 cup chicken broth
1 tablespoon dry white wine
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
1 clove garlic; quartered

Rinse chicken; pat dry. Grill chicken on rack directly over medium coals for 12 to 15 minutes, turning once, or, bake, uncovered, in a shallow baking pan in a 375F oven 35 to 40 minutes, or till almost done.

Meanwhile, cover dried tomatoes with boiling water in a bowl; set aside for about 20 minutes or till softened; drain. Combine parsley, chicken broth, and wine in a blender container or food processor bowl. Process till nearly smooth. Add drained tomatoes, Parmesan cheese, pepper, and garlic; process to a spreadable paste consistency. If bits of tomato remain, scrape down sides and process again.

Spread pesto on top and sides of chicken. Grill or bake chicken about 5 minutes more or till tender and no longer pink in center; do not turn.

Makes 6 servings.

Nutrition facts per serving: 139 cal., 4 g total fat (1 g sat. fat), 60 mg cholesterol, 188 mg sodium, 2 g carbohydrate., 0 g dietary fiber, 23 g pro. Daily Value: 12% vitamin. C.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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