Low Fat Tomato Pesto-painted Chicken Recipe

Ingredients

6 skinless boneless chicken breast halves

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

Method

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 375°F 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.

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