Grilled Chicken Breasts in Sage Vinaigrette
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh sage
4 boneless, skinless chicken breast halves (4 ounces each)
Preheat the grill or broiler. In a small bowl, whisk together the vinegar,
oil, and sage. Brush over the chicken and let marinate overnight in refrigerator.
Remove the chicken from the marinade. Cook over a medium-hot
grill or broil about 5" from the heat for 6 to 8 minutes, or until the
chicken is cooked through, turning once and basting occasionally
with the marinade.
Makes 4 servings
per serving: 219 calories, 21 g protein, 6 g carbohydrates, 0 g dietary fiber,
4 g total fat, 3 g saturated fat, 94 mg cholesterol, 41 mg sodium
diet exchanges: 3 meat, 1 fat
Note: To make a light sauce for the chicken, double the marinade ingredients.
After the chicken has marinated and while it is cooking, pour the marinade
into a saucepan over medium-low heat. Bring to a boil, then reduce the heat
to low and simmer for 2 minutes, whisking constantly. Drizzle over the chicken
or serve alongside.
NOTE: BETTER IF MARINATED OVERNIGHT!!!!!!!!!!!!!