Char Grilled Chicken With Sage Butter Aust Ww 4pts Food

CHAR-GRILLED CHICKEN WITH SAGE BUTTER AUST WW 4PTS

Char-Grilled Chicken With Sage Butter Aust Ww 4pts image

Make and share this Char-Grilled Chicken With Sage Butter Aust Ww 4pts recipe from Food.com.

Provided by Sonya01

Categories Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 (120 g) chicken breast fillets, skin removed, flattened with a meat mallet
50 g canola spread margarine
2 tablespoons fresh sage, shredded

Steps:

Heat a char-grill or barbecue until hot.
Coat the chicken breasts with cooking spray and cook for 1 to 2 mins on each side or until golden and cooked through.
Heat the spread in a small saucepan.
Add the sage and cook until just crisp.
Place the chicken onto warm plates and pour over the sage butter.
If desired. serve on a bed of steamed green beans.

Nutrition Facts : Calories 229.8, Fat 13.3, SaturatedFat 2.8, Cholesterol 76.8, Sodium 257.2, Carbohydrate 0.7, Fiber 0.4, Protein 25.7

HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS

Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts image

Make and share this Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts recipe from Food.com.

Provided by Sonya01

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

always fresh olive oil extra virgin olive oil flavored cooking spray, 3 second spray
560 g skinless chicken breasts (4 x 140g breasts)
2 tablespoons honey
2 tablespoons fresh rosemary
1 tablespoon mustard (grain)
1 tablespoon mustard (Dijon)
1 tablespoon balsamic vinegar
1 garlic clove, crushed
1 tablespoon olive oil
600 g fresh carrots (2 bunches baby carrots)
600 g parsnips, ends trimmed, cut into 10cm long wedges
1 medium onion, cut into wedges
2 tablespoons fresh parsley, roughly chopped

Steps:

Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.

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