Chicken breasts milano
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Whole chicken breasts, split | |
| ½ | cup | Olive or vegetable oil |
| ½ | cup | Dry white wine |
| 2 | Cloves garlic, crushed | |
| 1 | teaspoon | Fresh Italian parsley, chopped |
| 1 | teaspoon | Dried leaf oregano, crumbled |
| Salt | ||
| Pepper | ||
| ⅛ | teaspoon | Crushed red-pepper flakes (or more) |
| ⅓ | cup | Parmesan cheese, grated |
| Fresh spinach leaves, steamed | ||
| Hot cooked rice | ||
| Red bell pepper strips | ||
Directions
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.