Yield: 8 servings
Measure | Ingredient |
---|---|
8 \N | Whole chicken breasts, split |
½ cup | Olive or vegetable oil |
½ cup | Dry white wine |
2 \N | Cloves garlic, crushed |
1 teaspoon | Fresh Italian parsley, chopped |
1 teaspoon | Dried leaf oregano, crumbled |
\N \N | Salt |
\N \N | Pepper |
⅛ teaspoon | Crushed red-pepper flakes (or more) |
⅓ cup | Parmesan cheese, grated |
\N \N | Fresh spinach leaves, steamed |
\N \N | Hot cooked rice |
\N \N | Red bell pepper strips |
Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
(NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.)
Makes 8 servings.
[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters.