- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 330 mg
- Protein 30 g
- Calories 239.0
- Total fat 12 g
- Cholesterol 90 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 8.0
- Vitamin A 3.0
