Ingredients

For the chicken:

• 6 boneless, skinless chicken breast halves (about 4 ounces each)

• 6 lemon slices, cut in half (optional)

• Fresh sage leaves (optional)

For the marinade:

• 1 tsp olive oil

• 1 tsp grated lemon zest

• ¼ cup fresh lemon juice

• ¼ cup chopped fresh sage leaves

• 1 tbsp chopped fresh rosemary or 1 tsp. dried, crushed

• 2 or 3 medium garlic cloves, minced

• 1 tsp black peppercorns, cracked

• ½ tsp salt

Directions

In a large resealable plastic bag, combine the marinade ingredients.

Discard all the visible fat from the chicken. Put the chicken with the smooth side up between 2 sheets of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten the chicken to a thickness of ¼ inch, being careful not to tear the meat. Add to the marinade. Seal the bag and turn to coat. Refrigerate for 30 minutes to 8 hours, turning occasionally. Discard the marinade.

Preheat the grill to medium-high.

Grill the chicken for 6 to 7 minutes on each side, or until no longer pink in the center.

To serve, garnish with the lemon slices and sage leaves, if using.

Makes 6 servings

Each serving provides: calories 150, total fat 3 g, cholesterol 82 mg, sodium 268 mg, carbohydrates 2.5 g, fiber 0 g, sugar 0 g, protein 26 g.