Best Char Grilled Chicken With Sage Butter Aust Ww 4pts Recipes

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

Provided by Sonya01

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

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

Crispy Oven-Fried Chicken With Sage Gravy image

Provided by CookingONTheSide

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour, plus 2 T
2 egg whites, lightly beaten
1 1/3 cups cornflake cereal, crushed
2 bone-in chicken breast halves, skinned (I used boneless)
2 chicken drumsticks, skinned
2 chicken thighs, skinned
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (I used 1/4 t)
1/4 cup fat-free buttermilk
1 tablespoon butter
1 cup reduced-sodium chicken broth
1/4 teaspoon dried sage
1/8 teaspoon black pepper

Steps:

Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
Place 1/2 cup flour in shallow dish.
Place egg whites in second dish and cornflake crumbs in a third.
Put chicken in large bowl; sprinkle with salt and cayenne.
Add buttermilk and turn to coat.
Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
Place chicken on rack.
Spray top of the chicken lightly with nonstick spray.
Bake until golden brown and cooked through, about 45 minutes.
Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
Gradually whisk in chicken broth.
Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
Stir in sage and black pepper.
Divide chicken among 4 plates and serve with gravy.

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

Provided by Sonya01

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

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.