CHICKEN BREASTS MILANO

Servings: 8
Ingredients:

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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