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CHICKEN BREASTS MILANO

  • 8servings

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Source: www.cookreceipts.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. 8 Whole chicken breasts, split

  2. 1/2 c Olive or vegetable oil

  3. 1/2 c Dry white wine

  4. 2 Cloves garlic, crushed

  5. 1 ts Fresh Italian parsley,

  6. -chopped

  7. 1 ts Dried leaf oregano, crumbled

  8. Salt

  9. Pepper

  10. 1/8 ts Crushed red-pepper flakes

  11. -(or more)

  12. 1/3 c Parmesan cheese, grated

  13. Fresh spinach leaves,

  14. -steamed

  15. Hot cooked rice

  16. Red bell pepper strips

Instructions Jump to Ingredients ↑

  1. Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).

  2. Marinate chicken in a shallow pan, covered, for several hours or overnight.

  3. 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.

  4. (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.)

  5. Makes 8 servings.

  6. [Family Circle GREAT IDEAS Vol 12 No 4]

  7. Posted by Fred Peters. —–

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