It’s Tasty Tuesday! A weekly feature where every Tuesday we share a weight loss surgery friendly recipe for you to enjoy!
Grilled Rosemary Chicken
Yields 8 servings
4 chicken breast halves, boneless with skin
12 sprigs fresh rosemary (or 2 tsp dried rosemary, crushed)
12 sprigs fresh oregano (or 2 tsp dried oregano, crushed)
6 garlic cloves, sliced
1.) Heat grill. Loosen skin on one edge of each chicken breast half.
2.) Under the skin of each, place 2 sprigs rosemary or 1 teaspoon dried rosemary, and 2 sprigs oregano or 1 teaspoon dried oregano, and garlic slices.
3.) Smooth the skin over seasonings and chicken breasts. When ready to barbecue, place chicken on gas grill over medium low heat or on charcoal grill 6 inches from medium coals.
4.) Cook 20-25 minutes or until chicken is no longer pink and juices run clear, turning once halfway through cooking.
5.) Cool slightly.
6.) To serve, remove skin and seasonings from chicken. Slice crosswise into bite-sized pieces or strips. Arrange on serving platter, garnish and serve.
Nutritional Facts: Per Serving (excluding unknown items); 134 Calories, 7g Fat (47.6% calories from fat); 15g Protein; 2g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 47mg Sodium
**Chef’s Note: Broiler Directions– Prepare chicken as directed. Heat broiler. Place chicken on ungreased broiler pan. Broil 4-6 inches from heat. 20-25 minutes or until chicken is no longer pink and juices run clear, turning once halfway through cooking. Cool slightly. Serve as above.
Recipe adapted by: Dick Stucki, “Cookin’ For Weight Loss Surgery Patients” Photo Credit: The Cafe Sucre Farine