*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Combine ingredients in small bowl. Store in airtight container in cool dry place until needed.
For cooking chicken: Sprinkle, then pat on about 1 teaspoon Rosemary/Sage Rub on each chicken piece. Use additional Rub for whole bird. Allow to marinate in refrigerator at least 30 minutes. Proceed to bake, broil or grill until chicken is cooked through and juices run clear .*
*Internal temperature - 170 degrees F for poultry breast pieces; internal temperature - 180 degrees F for poultry thighs, wings, and whole chicken or duck. Internal temperature guidelines courtesy of USDA Food Safety Facts.
Spice Paste - Mix 1/2 to 1 teaspoon vegetable oil or balsamic vinegar in 1 tablespoon Rosemary/Sage rub to make a paste.
Brush toasted pita triangles with oil, sprinkle with Rosemary/Sage Rub.
Combine one tablespoon Rosemary/Sage mixture with 4 ounces cream cheese. Use as spread for focaccia sandwich rolls.