Sage and Garlic Grilled Chicken Breasts

Not just for Thanksgiving stuffing, sage works great with any poultry, including garlic- and herb-coated chicken. MORE+ LESS-

By Betty Crocker Kitchens

Updated April 5, 2011

Ingredients

teaspoon dried sage leaves

1/2

teaspoon seasoned salt

1/2

teaspoon dried marjoram leaves

1/4

teaspoon coarse ground black pepper

garlic cloves, minced

tablespoons olive oil

boneless skinless chicken breast halves

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1

Heat closed contact grill for 5 minutes.
2

Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
3

When grill is heated, place chicken on bottom grill surface. Close grill; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear.

If you have fresh sage, use about 1 tablespoon to replace the dried sage.
Go ahead and double this recipe, and use leftover chicken breasts to add flavor to other dishes. Cube chicken and toss with pasta salad. Slice leftover chicken to add wonderful flavor to warm pasta dishes. Or shred chicken and use in chicken salad.