Not just for stuffing, sage works great with any poultry, including garlic- and herb-coated chicken.
teaspoon dried sage leaves
teaspoon seasoned salt
teaspoon dried marjoram leaves
teaspoon coarse ground black pepper
garlic cloves, minced
tablespoons olive oil
boneless skinless chicken breast halves
Heat closed contact grill for 5 minutes.
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.
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.
If you have fresh sage, use about 1 tablespoon to replace the dried sage.
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 PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.