I’m a day late with this recipe. I made it yesterday while home alone. Yes, alone. I’m not sure what came over me. Home alone, bored, and looking to experiment.
I was inspired by two things. First I was reading about how to cook chicken in parchment and how moist it comes out. I never cooked chicken that way before is it sounded like a fun approach. So, why not? :~)
The second was my garden. I planted some herbs a few weeks ago and I’m getting overtaken by sage! Look at it! If anyone has ANY ideas for sage uses, I’m all ears! I planted it to experiment so stay tuned with for sage recipes in the future. I also have fresh basil, thyme and mint and I’m planning on a cilantro plant if I can find one.
As for taste testers, the toddler devoured leftovers of the chicken tonight for dinner. Then again, he did dip it in ketchup so I’m not too sure how much he appreciated the flavor. ;~P
- 2 large chicken boneless breast (about 8oz each)
- 1 lemon
- about 25 sage leaves
- about 2-3 sprigs of thyme
- 1 small zucchini diced
- 1 small red pepper diced
- 1 tbsp red wine vinegar
- Kosher Salt & Pepper
preheat the oven to 425 degrees.
Cut the chicken breasts in half, so you have 4 smaller fillets.
Take the peel off the lemon and mince it with the sage and thyme leaves. Toss the mixture with the diced zucchinis, diced pepper, vinegar and a pinch of salt & pepper.
Slice the lemon.
Lay a piece of parchment paper down and stack up the “pack”. Start with 2 slices of lemon, the a few sage leaves, 1 chicken breast, season with salt & pepper, then top with ¼ of the zucchini pepper mixture. Seal the packet and place on a cookie sheet. Repeat for remaining breasts.
Bake for 20 minutes until chicken is done.
|Servings||Amt per Serving|
|149||3g||2g||old: 3||new: 4|