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Roasted Chicken with Carmelized Garlic and Sage

Submitted by: Mary on 11/30/2003
1976 views
2.46 avg rating
229 votes
 
 
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Ingredients

16 Garlic cloves, peeled
2 C Splenda granular
2 T Butter
8 Good sized sage leaves (fresh)

4 Full sized chicken breasts, not boneless/skinless, 2 lbs
2 t Salt
1 t Fresh ground black pepper
4 T Olive oil

Directions

Slice garlic paper thin. Cook in water 10 to 12 minutes, until soft.



Heat splenda in heavy pan over low heat until it starts to turn brown. Remove from heat of the splenda will continue to cook and may burn. Add the garlic and butter. Mix well, set aside to cool.



Preheat oven to 375F degrees.



Carefully lift skin from chicken. Divide and slip the carmelized garlic mixture and fresh sage leaves under the chicken skin keeping the skin attached to the chicken. Repeat with remaining chicken. Season chicken with salt and pepper.



Heat oil in large skillet.



Brown chicken, skin-side down.



Place chicken skin side up in baking dish. Bake for 30 to 40 minutes until juices run clear and no longer pink in center.

Servings

4

Calories

2

Time to prepare

20 minutes

Difficulty

Easy
 

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