Sage and Canadian Parmesan Chicken Breasts
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 239 |
| pro | 30 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 90 mg |
| sodium | 330 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 6 |
| vit A | 3 |
| folate | 3 |
- Portion size: 6
Ingredients
-
1/2 cup (125 mL) fresh sage
1/4 cup (50 mL) grated Canadian Parmesan cheese
2 tbsp (25 mL) pine nuts or slivered almonds
2 cloves garlic
1/2 tsp (2 mL) each salt and pepper
3 tbsp (45 mL) extra-virgin olive oil
6 boneless, skinless chicken breasts
Preparation
In small food processor, chop together sage, Parmesan cheese, pine nuts, garlic and half each of the salt and pepper. With motor running, add 2 tbsp (25 mL) of the oil in steady stream.
Loosen 1 side of skin from each chicken breast; spread sage mixture under skin, pressing skin back to enclose filling. Brush skin with remaining oil; sprinkle with remaining salt and pepper
Place chicken on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside, about 45 minutes.
