Grilled Lemon-Sage Chicken Breasts
This is one of the few recipes that I've not changed a thing on as it's excellent just the way it is.
It's very low in fat and sodium with lots of great tasting fresh herbs.
Excellent served with grilled asparagus, Ceasar salad and hot, fresh garlic bread.
1 tspolive oil ( i use extra virgin for more flavor)
1 tspgrated lemon zest
1/4 cfresh lemon juice (1-2 lemons)
1/4 cchopped, fresh sage leaves
1 Tbspchopped fresh rosemary (or 1 tsp. dried)
3 cloveminced garlic
1 tspfresh cracked black peppercorns
6bones, skinless chicken breasts, all fat removed
·fresh sage leaves
How to Make Grilled Lemon-Sage Chicken Breasts
- For the marinade combine all ingredients except the last 3. Rinse chicken and pat dry.
Place chicken, smooth side up, between 2 sheets plastic wrap. Using a tortilla press or the smooth side of meat mallet, lightly flatten chicken to 1/8 inch thickness. Add to marinade and turn to coat evenly. Seal and refrigerate at least 30 minutes. Several hours to overnight would be best. Turn bag occasionally.
- Discard marinade. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes on each side til done.
Garnish with lemon slices and fresh sage leaves.