Sage and Garlic Grilled Chicken Breasts

Sage and Garlic Grilled Chicken Breasts

Not just for stuffing, sage works great with any poultry, including garlic- and herb-coated chicken.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

1
teaspoon dried sage leaves
1/2
teaspoon seasoned salt
1/2
teaspoon dried marjoram leaves
1/4
teaspoon coarse ground black pepper
2
garlic cloves, minced
2
tablespoons olive oil
4
boneless skinless chicken breast halves
  1. Heat closed contact grill for 5 minutes.
  2. Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
  3. When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
If you have fresh sage, use about 1 tablespoon to replace the dried sage.
Serving Suggestion
Go ahead and double this recipe, and use leftover chicken breasts to add flavor to other dishes. Cube chicken and toss with pasta salad. Slice leftover chicken to add wonderful flavor to warm pasta dishes. Or shred chicken and use in chicken salad.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 210
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 240mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 4 Very Lean Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.