| 1. |
In a small bowl combine orange peel, orange juice, minced garlic, and oil. |
| 2. |
Place chicken breast in a large zip lock bag. Pour orange juice mixture over chicken in bag; seal bag. |
| 3. |
Marinate chicken in fridge for 10 minutes. Meanwhile in small bowl combine; sage, rosemary, salt, and pepper. |
| 4. |
Remove chicken from marinade; discard marinade. Place chicken on a plate or tray. Sprinkle spice mixture onto both sides of chicken breast halves. |
| 5. |
Heat a large nonstick skillet to medium-high heat, spray with cooking spray. Add chicken; cook for 10-12 minutes or until chicken is no longer pink, turning once. Serve. |
