Being a cook comes with being confident and creative. After recipe testing, and coming up with the delicious Maple Pecan & Butternut Squash Quinoa recipe – I was undecided about which kind of meat I wanted to pair the quinoa with. I had chicken breasts defrosted and also realized that I had a ton of fresh sage in the refrigerator that needed to be used before it turned (side note – I hate food waste)! Since the quinoa is on the sweeter side, I decided to pair it with a savoury meat that would complement the butternut squash perfectly. I decided to go with sage butter chicken breasts and I must say that they were the perfect match. This turned out to be a delicious, healthy and festive dinner perfectly fit for the season!
- 6 Chicken Breasts (cleaned, and pounded on each side with a meat tenderizer)
- 2 tablespoons of fresh minced parsley
- 1 tablespoon of fresh minced sage & 1 whole sage sprig
- 1 teaspoon of fresh minced garlic
- 2 tablespoons of chicken broth
- 4 tablespoons of butter
- Onion Powder
- Mortons Seasoning Salt
- Set oven to 350°F.
- Trim the fat off of each chicken breast and pound with a meat tenderizer.
- Once meat is trimmed and tenderized – season each chicken breast on both sides with fresh minced parsley, onion powder, paprika, Morton’s Seasoning Salt, and paprika. Sprinkle about 1/4 teaspoon of each ingredient on both sides of the breasts.
- Line a large baking sheet with tin foil and coat with cooking spray to prevent sticking. Place each chicken breast on pan.
- In a small sauce pan: melt butter over medium heat. Once butter is melted, add in fresh minced garlic and sage until slightly golden. Add chicken broth directly into pan and stir. Pour evenly over each chicken breast.
- Bake chicken for about 15-20 minutes or until internal temperature reaches 160°F.