SierraCook
Master Chef
This recipe is so good and easy. I had it with brown rice and steamed asparagus. This recipe is from the American Heart Association 25th Anniversary Cookbook.
Grilled Lemon-Sage Chicken
Marinade
1 teaspoon olive oil
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
2-3 garlic cloves, minced
1 teaspoon whole black peppercorns, cracked
1/2 teaspoon salt, optional
6 boneless, skinless chicken breast halves, all visible fat removed
In an airtight plastic bag, combine marinade ingredients. Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Lightly flatten chicken halves to 1/4-inch thickness. Add chicken to marinade and turn to coat evenly. Seal and refrigerate for at least 30 minutes or overnight, turning bag occasionally. Discard marinade. Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side, or until done.
Grilled Lemon-Sage Chicken
Marinade
1 teaspoon olive oil
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
2-3 garlic cloves, minced
1 teaspoon whole black peppercorns, cracked
1/2 teaspoon salt, optional
6 boneless, skinless chicken breast halves, all visible fat removed
In an airtight plastic bag, combine marinade ingredients. Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Lightly flatten chicken halves to 1/4-inch thickness. Add chicken to marinade and turn to coat evenly. Seal and refrigerate for at least 30 minutes or overnight, turning bag occasionally. Discard marinade. Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side, or until done.