Chicken breasts milano
Yield: 8 servings
Ingredients:
- 8 Whole chicken breasts split Pepper
- 1/2 c Olive or vegetable oil 1/8 ts Crushed red-pepper flakes
- 1/2 c Dry white wine -(or more)
- 2 Cloves garlic crushed 1/3 c Parmesan cheese grated
- 1 ts Fresh Italian parsley Fresh spinach leaves -chopped -steamed
- 1 ts Dried leaf oregano
Instructions:
crumbled Hot cooked rice Salt 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.
