Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     grated lemon rind
     1/2  cup           fresh lemon juice
   2      tablespoons   olive oil
   2      tablespoons   water
     1/4  cup           minced fresh basil
   2      teaspoons     minced fresh thyme
   1      teaspoon      minced fresh rosemary
     1/4  teaspoon      freshly ground pepper
   2      cloves        garlic -- minced
   6                    skinned chicken breast
                        halves -- (6-ounce)
                        vegetable cooking spray
                        tomato-basil pesto

Preparation:

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).