Rating: 4 stars
5 Ratings
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  • 5 star values: 2

Cooking the chicken with the skin on renders it tender and flavorful. Serve the skewers of eggplant, tomatoes, onions, bell peppers, and zucchini - the key ingredients of Provence's ratatouille. To prepare the skewers, brush vegetables with olive oil, sprinkle with salt, and grill for 6 minutes, turning once. Save 2 cooked chicken breast halves for the Chicken-Arugula Focaccia Sandwiches.

Recipe by Cooking Light August 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub 3 tablespoons Rosemary-Garlic Rub evenly over breast meat. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. Gently press skin to secure. Cover and refrigerate 4 hours.

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  • Prepare grill.

  • Sprinkle chicken with pepper. Place chicken, skin sides down, on grill rack coated with cooking spray. Grill 25 minutes or until done, turning occasionally. Discard skin before serving.

  • Note: Store cooked chicken in refrigerator for up to 2 days.

  • (Totals include Rosemary-Garlic Rub)

Nutrition Facts

167 calories; calories from fat 10%; fat 1.9g; saturated fat 0.5g; mono fat 0.5g; poly fat 0.4g; protein 34.3g; carbohydrates 1g; fiber 0.1g; cholesterol 86mg; iron 1.2mg; sodium 151mg; calcium 28mg.
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