dish
Seared Sage Marinated Chicken Breast

6
Serves
227
Calories
13
Nutrients
15
Vitamins

Ingredients

1/2 cup extra virgin olive oil

Cooking Instructions

1. Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4-inch.

2. Repeat with remaining chicken pieces.

3. Lay 2 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were making a stitch. The toothpicks should lie flat.

4. Season the chicken with salt and pepper and lay them on a baking sheet.

5. Rub both sides of the chicken breasts with the oil.

6. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken.

7. Cover the baking sheet tightly with plastic wrap and refrigerate for 1 hour.

8. Heat one or 2 large, nonstick or well-seasoned cast-iron skillets over medium-heat.

9. Add as many of the chicken pieces, sage side down, as will fit in a single layer.

10. Cook until well-browned on the underside, about 2 minutes. Turn the chicken and cook until the other side is browned and no trace of pink remains in the center, about 1 to 2 minutes.

11. While you're cooking the rest of the pieces, keep the chicken warm on a baking sheet in the oven (set on the lowest setting).

12. Serve immediately.

Serving Size: 1 chicken breast

Nutrition Information

Number of Servings: 6
Calories
227
Protein
36 g
Total Carbohydrate
3 g
Dietary Fiber
2 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
88 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
65 %
Percent Calories from Carbohydrate
6 %
Percent Calories from Fat
29 %
Vitamin A
276 IU
Vitamin B3 - Niacin
17 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
2 mg
Vitamin D
18 IU
Folate
6 mcg
Vitamin E
2 IU
Pantothenic Acid
1 mg
Calcium
78 mg
Iron
2 mg
Phosphorus
299 mg
Potassium
394 mg
Sodium
486 mg
Zinc
1 mg