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Prep Time:15 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 25 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 10 mins
Additional Time:
1 hr 10 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)3tablespoonslemon juice1tablespoonolive oil2clovesgarlic, finely minced (see Tip)1ounceParmesan cheese, finely shredded (see Tip)1teaspoonfinely shredded lemon peel1tablespoonsnipped fresh sage¼teaspoonfreshly ground black pepper or cracked black pepper
Cook Mode(Keep screen awake)
Ingredients
4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
3tablespoonslemon juice
1tablespoonolive oil
2clovesgarlic, finely minced (see Tip)
1ounceParmesan cheese, finely shredded (see Tip)
1teaspoonfinely shredded lemon peel
1tablespoonsnipped fresh sage
¼teaspoonfreshly ground black pepper or cracked black pepper
DirectionsPlace each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each lightly until an even thickness (about 1/2 inch). Remove plastic wrap.In a large resealable plastic bag, combine lemon juice, oil and garlic. Add chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 2 hours, turning bag once or twice.Preheat broiler. Place chicken on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through broiling and sprinkling with cheese for the last minute of broiling.In a small bowl, combine lemon peel, sage and pepper. Sprinkle over chicken just before serving.TipsTips: For finely minced garlic, peel the garlic cloves; shred garlic with a Microplane(R).Shredding hard cheeses with a Microplane(R) rather than a regular shredder gives you about four times the volume of fine, fluffy shreds. You get the same amount of cheese per serving, but it looks much more generous.Originally appeared: Diabetic Living Magazine
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each lightly until an even thickness (about 1/2 inch). Remove plastic wrap.In a large resealable plastic bag, combine lemon juice, oil and garlic. Add chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 2 hours, turning bag once or twice.Preheat broiler. Place chicken on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through broiling and sprinkling with cheese for the last minute of broiling.In a small bowl, combine lemon peel, sage and pepper. Sprinkle over chicken just before serving.TipsTips: For finely minced garlic, peel the garlic cloves; shred garlic with a Microplane(R).Shredding hard cheeses with a Microplane(R) rather than a regular shredder gives you about four times the volume of fine, fluffy shreds. You get the same amount of cheese per serving, but it looks much more generous.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each lightly until an even thickness (about 1/2 inch). Remove plastic wrap.
In a large resealable plastic bag, combine lemon juice, oil and garlic. Add chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 2 hours, turning bag once or twice.
Preheat broiler. Place chicken on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through broiling and sprinkling with cheese for the last minute of broiling.
In a small bowl, combine lemon peel, sage and pepper. Sprinkle over chicken just before serving.
Tips
Tips: For finely minced garlic, peel the garlic cloves; shred garlic with a Microplane(R).
Shredding hard cheeses with a Microplane(R) rather than a regular shredder gives you about four times the volume of fine, fluffy shreds. You get the same amount of cheese per serving, but it looks much more generous.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)188Calories7gFat2gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
