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 1/2 inch). Remove plastic wrap.Advertisement
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 degrees 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(R).
Shredding hard cheeses with a Microplane(R) 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.
4 lean protein