BACON AND SAGE WRAPPED CHICKEN

Sara RECIPES

INGREDIENTS

  • 8 boneless, skinless chicken breast halves, trimmed
  • Salt
  • 16 sage leaves
  • 8 slices thick-cut bacon
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
PREPARATION
  1.  Preheat oven to 400ºF. Lightly mist a 9-by-13-inch baking dish with cooking spray.
  2.  Sprinkle chicken lightly with salt and place 2 sage leaves on each chicken breast half. Wrap a slice of bacon around each piece of chicken and place chicken pieces in baking dish. Bake until chicken is cooked through and interior registers 165ºF on an instant-read thermometer, about 40 minutes.
  3. Transfer chicken to a platter and cover loosely with foil to keep warm. Skim fat from juices in baking dish and pour them into a small saucepan. Place over medium-high heat and whisk in flour until a paste forms, 1 minute. Whisk in broth and lemon juice and bring to a boil. Reduce heat to medium and cook, whisking constantly, until sauce is smooth and thickened, about 2 minutes. Remove from heat. Whisk any juices that have accumulated on platter into sauce. Pour sauce over chicken and serve.

Nutritional Information

Amount per serving

  • Calories: 225
  • Fat: 7g
  • Saturated fat: 2g
  • Protein: 37g
  • Carbohydrate: 3g
  • Fiber: 1g
  • Cholesterol: 92mg
  • Sodium: 502mg
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