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, -chopped

  6. 1 ts Dried leaf oregano, crumbled Salt Pepper

  7. 1/8 ts Crushed red-pepper flakes -(or more)

  8. 1/3 c Parmesan cheese, grated Fresh spinach leaves, -steamed Hot cooked rice 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 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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