This recipe is great for busy nights. Marinate the chicken in advance. Add rice and a green salad to complete the meal.
2 boneless, skinless chicken breasts halves (about 6–8 ounces each)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh sage leaves, chopped
1 small garlic clove, minced
½ teaspoon grated lemon zest
¼teaspoon coarsely ground black pepper
1/8 teaspoon salt
Nutritional information per serving: Calories 294 (67% from fat) • carb. 3g • pro. 21g • fat 22g • sat. fat 3g • chol. 51mg • sod. 194mg • calc. 42mg • fiber 0g
Rinse chicken and pat dry. Place chicken between two sheets of plastic wrap and flatten to an even thickness with a mallet. Place in a large plastic zip-lock bag and reserve. In a small bowl combine oil, lemon juice, sage leaves, garlic, lemon zest, pepper and salt. Pour over chicken and turn to coat pieces evenly. Seal bag and refrigerate for several hours or overnight. Place the Cuisinart® Exact Heat™ Toaster Oven Broiler rack in position C and preheat on Broil setting, keeping door ajar. Place broiling pan in the drip tray so the chicken pieces will be about 1 inch from the upper element. Add ¼ cup water to the drip tray and arrange chicken pieces on the broiling pan. Broil with door ajar, until chicken is beginning to cook through, about 8 to 10 minutes. Turn chicken and continue cooking until juices run clear and interior is no longer pink, about 8 to 10 more minutes (internal temperature of chicken should be 170ºF). Serve garnished with lemon slices and fresh sage leaves, if desired.