Sage Chicken Breasts with Bell Pepper Curls
Servings: 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Carbs: 4 grams
Net Carbs: 3 grams
Protein: 49 grams
Fat: 27.5 grams
Calories: 427
Ingredients:
4 boneless chicken breast halves (about 2 pounds), with skin
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
12 fresh whole sage leaves, plus 1 teaspoon chopped
1 tablespoon butter
2 tablespoons canola oil, divided
2 red bell peppers, cut into thin strips
Instructions:
1. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Loosen the skin of each chicken breast half with your fingers, then spread 3 sage leaves under the skin of each.
2. Heat oven to 200°F. In a large ovenproof skillet over medium-high heat, melt butter in 1tablespoon oil. Cook chicken 7 to 10 minutes per side, until browned and cooked through. Transfer to a serving platter, tent with foil and place in warm oven.
3. Wipe out skillet with a paper towel. Heat remaining tablespoon of oil over medium-high heat until it shimmers. Add bell peppers; sprinkle with remaining salt and pepper. Add 1 cup of water to skillet. Cook peppers partially covered 20 minutes, until softened and curled. Stir in chopped sage during last 5 minutes of cooking time. Serve peppers over chicken
Comments:
