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Chicken Breasts Milano

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 whole chicken breasts -- split

  3. 1/2 cup olive or vegetable oil

  4. 1/2 cup dry white wine

  5. 2 cloves garlic -- crushed

  6. 1 teaspoon fresh italian parsley -- chopped

  7. 1 teaspoon dried leaf oregano -- crumbled

  8. salt

  9. pepper

  10. 1/8 teaspoon crushed red-pepper flakes -- (or more)

  11. 1/3 cup parmesan cheese -- grated

  12. fresh spinach leaves -- steamed

  13. hot cooked rice

  14. red bell pepper strips

Instructions Jump to Ingredients ↑

  1. 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 tooven just until Parmesan begins to turn golden. Line a warm platter withsteamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.

  2. (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.

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