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Colette & Cassi's Country Kitchen!

Mediterranean Grilled Chicken

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.

For 6 servings

• Chicken
  
• • 6 bone-in chicken breast halves (about 3 pounds)
  
• • 3 tablespoons Rosemary-Garlic Rub
  
• • 6 rosemary sprigs
  
• • 6 thyme sprigs
  
• • 1/2 teaspoon freshly ground black pepper
  
• • Cooking spray
  
  
  
• Rosemary-Garlic Rub
  
• • 2 tablespoons chopped fresh rosemary
  
• • 2 tablespoons plain fat-free yogurt
  
• • 1/2 teaspoon grated lemon rind
  
• • 1 tablespoon fresh lemon juice
  
• • 1 teaspoon minced fresh thyme
  
• • 1/4 teaspoon salt
  
• • 3 garlic cloves, crushed
  
• • Combine all ingredients.

1. 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.

2. Prepare grill.

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

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

CALORIES 167 (10% from fat); FAT 1.9g (satfat 0.5g, monofat 0.5g, polyfat 0.4g); PROTEIN 34.3g; CARBOHYDRATE 1g; FIBER 0.1g; CHOLESTEROL 86mg; IRON 1.2mg; SODIUM 151mg; CALCIUM 28mg;