Sage and Canadian Parmesan Chicken Breasts
This recipe makes 6 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||3 g|
- Portion size: 6
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
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.