Nutrition per serving may change if servings are adjusted.
4 skinless, boneless chicken breast halves (1 to 1¼ pounds total)
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely minced (see Tip)
1 ounce Parmesan cheese, finely shredded (see Tip)
1 teaspoon finely shredded lemon peel
1 tablespoon snipped fresh sage
¼ teaspoon freshly ground black pepper or cracked black pepper
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each lightly until an even thickness (about ½ inch). Remove plastic wrap.
In a large resealable plastic bag, combine lemon juice, oil and garlic. Add chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 2 hours, turning bag once or twice.
Preheat broiler. Place chicken on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling and sprinkling with cheese for the last minute of broiling.
In a small bowl, combine lemon peel, sage and pepper. Sprinkle over chicken just before serving.
Tips: For finely minced garlic, peel the garlic cloves; shred garlic with a Microplane®.
Shredding hard cheeses with a Microplane® rather than a regular shredder gives you about four times the volume of fine, fluffy shreds. You get the same amount of cheese per serving, but it looks much more generous.