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