RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5769
| View Recipe |
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| Recipe Name: |
Lemon-Sage Chicken Breasts - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$1.79
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with brown rice and oven roasted butternut squash |
| Comments: |
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Ingredients:
4 8-ozs chicken breast, boneless, skinless
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Directions:
Preheat oven to 425 degrees.
Place lemon slices in the bottom of the baking dish. Layer the chicken over the lemon slices. Sprinkle the pancetta and garlic over the top of the chicken. Sprinkle with the rosemary, sage, salt and pepper. Drizzle with oil and bake for 30 to 45 minutes.
Serve by ladling the sauce from the pan over the chicken. |
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| Nutrition per Serving: |
| Calories: |
74 |
Total Carbs: |
5.2 |
Net Carbs: |
3.2 |
| Cholesterol: |
-0.2 |
Fat: |
6.3 |
Protein: |
0.38 |
| Fiber: |
1.97 |
Sodium: |
2.25 |
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