Carey Coat Of Arms


Holland Coat Of Arms
Heritage Home | Family Genealogy | Recipes Home
Meats & Main Dishes
Vickie's Sage Chicken
A very simple concoction that we threw together one night, just to give it try. Turns out it was extremely good.
Preparation Time: 1½ hour

  • 3 lg. boneless chicken breasts
  • 3 tblspns crushed sage
  • 2 tspn salt
  • ½ tspn pepper
  • 6 tblspn Italian Bread Crumbs
    ¼ cup melted margarine (or butter)
  • Place all 3 thawed chicken breasts in a glass casserole dish.
  • Melt butter and pour over chicken. Using a fork, turn the chicken over several times coating both sides with butter.
  • Combine the salt and pepper in a small dish. Sprinkle half the mixture evenly over each chicken. Turn the chicken and sprinkle the other side.
  • Using a measuring spoon, sprinkle ½ tablespoon of Sage over the front side of the chicken, turn and coat the back side. Use 1 tablespoon of sage per breast.
  • Using a measuring spoon, sprinkle 1 tablespoon of bread crumbs on the front side of the chicken, turn and coat the back side. Use 2 tablespoons of sage per breast.
  • Lay the breasts smooth side up and place casserole dish into the fridge. Let stand for 1 hour.
  • Remove from fridge and cook until golden brown and fully cooked.
  • We preferred grilling our chicken. In this case:
· place the chicken on the grill
· using a spoon, scoop half the chilled butter mixture from the dish and coat the chicken.
· when you turn the chicken on the grill, scoop the remaining butter mixture onto the next side of the chicken.
  • You might also try baking the chicken in the casserole dish.
  • Try serving with warmed apple butter for dipping.

It's A Small World
By Using This Website You Are Agreeing To Our Terms & Conditions