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
Ingredients
- 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 tablespoon red wine vinegar
- Kosher Salt & Pepper
Instructions
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.
Lemon Sage Chicken Packs
Ingredients
- 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 tablespoon red wine vinegar
- Kosher Salt & Pepper
Instructions
- preheat the oven to 425 degrees.
- Cut the chicken breasts in half, so you have 4 smaller fillets.2 large chicken boneless breast
- 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.1 lemon, about 2-3 sprigs of thyme, 1 small zucchini diced, 1 small red pepper diced, 1 tablespoon red wine vinegar, Kosher 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.about 25 sage leaves
- Seal the packet and place on a cookie sheet. Repeat for remaining breasts.
roni says
lili - Sorry you didn't like it. Some us like the lemon. 🙂
lili says
Cooked this recipe for my bf tonite & it turned out terrible because the lemon was SO overwhelming! =( I recommend not cooking this with the lemon slice on the bottom. It will ruin the chicken and even the veggies. The finished product looks beautiful but it is not tasty at all. Don't waste your time or money on this one. The parchment paper is a super idea, but this is the wrong recipe combination for this method.
JJ says
Roni, my 16 year old son made the lemon sage chicken packs for us this weekend (I just found your web site last Thursday). They were DELICIOUS!! My son said that your receipe is easy to follow and very healthy. I love your web site and the pictures look fantastic. We are BIG fans. I kept saying I love that lady. I was looking for healthy food to cook and I hit the jackpot when I found your web site!! Next, we're making the asian inspired turkey orzo lettuce wraps and mini shrimp rolls. I bought all the ingredients last Thursday when I found your web site. YUMMY!!!
roni says
LOL that's what I said after I tried to figure out what to do with my sage! It sounds like a good idea and then when you have it your like what do I do with it NOW? LOL
Glad to help!
Ashley says
OMG I am so glad you posted this recipe...I planted a garden (both veggie and herb) this year and I can't find any recipe that requires fresh sage...unless its stuffing and that isn't really diet friendly hahaha. Thanks again!!
Jenn says
Hey! I tried this yesterday evening. My boyfriend and I absolutely loved it. The chicken was super moist. I mixed up the zucchini mixture and placed it in the fridge while I went out to play tennis. It worked out well because I didn't have to cut everything up when I returned home.
Very delicious!!
Bran says
Sage is really yummy on pork. Not that this information is revolutionary, just a suggestion.
Paula says
Do you have an easy print format on your web page? I have looked but did not see one. Thanks!
roni says
Thanks for the ideas!! And as for the wrapping...
I just folded them up like I would have if it were aluminum foil. Nothing special.
And a herb swap - I LOVE it! ;~P
Laura says
I also have sage in my garden, and its HUGE! We have such mild winter's here in Houston that it has made it through 2 now, so it is absolutely gigantic!
Not the healthiest option, but its really good with in the butter/garlic mixture for garlic bread. I also make it often with roasted potatoes - yukon golds, salt, sage and some EVOO in the oven. Delicious!
kate says
Hey Roni,
I also love to grow my own herbs in the summer. Yours look great!! Just wanted you to be aware that cilantro is very hard to grow. My husband is from Guatemala and we love cilantro. After killing many many cilantro plants I did some research. They have a very short life and grow best in cool climates. Just so you know, you're best bet is to stick with the herbs you are already growing.
Tammy says
Did you just fold the parchment packets over and tuck under the stack to "seal" or did you actually use something to seal it?
It looks so delicious and I can already smell the fresh herbs. I planted an herb garden this year too. (Basil, parsley, sage, cilantro) I just love to smell the plants when I'm poking around in the flower garden! I easily found a clintro plant but can't find mint! Wanna swap? LOL
Kristin says
http://www.meyna.com/use.html
Here this talks about burning sage... ^^^
Kristin says
This has nothing to do with EATING sage... 😉 But I like to hang and dry it and tie into bundles for burning (think incense). It smells SOOOO good. I think it's also called "smudging" sage and it's suppose to cleanse your energy field of negativity and depression. Maybe it will also ward off the late night munchies? hahaha.
Amy says
I love chicken in a packet! At a cooking class once we put honey mustard with it and some veggies. It turned out really well.
Personally, I love sage with butternut squash, though it's not really the season for it. I've made a sage pesto before with pecans that was really good over salmon that I then baked.
coral says
That looks great! We also have sage in our garden, and I use it a lot when we roast red potatoes. I like to make a bunch every other week or so, I chop them up, boil them, then roast in the oven with fresh sage (chopped), a little rosemary, dried chives, salt and pepper. We use them up during the week as a quick side dish or as breakfast potatoes on the weekend!
It's also good with zuchinni or spaghetti squash (even though that's out of season).
Michele says
Sounds yummy! This would be good with fish too!