Ingredients Jump to Instructions ↓

  1. 8 whole chicken breasts -- split

  2. 1/2 cup olive or vegetable oil

  3. 1/2 cup dry white wine

  4. 2 cloves garlic -- crushed

  5. 1 teaspoon fresh italian parsley -- chopped

  6. 1 teaspoon dried leaf oregano -- crumbled salt pepper

  7. 1/8 teaspoon crushed red-pepper flakes -- (or more)

  8. 1/3 cup parmesan cheese -- grated fresh spinach leaves -- steamed hot cooked rice red bell pepper strips

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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