Saturday, August 8, 2009

Grilled Chicken Breasts in Sage Vinaigrette

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.


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