Chicken Breasts Milanochicken breast 8 whole chicken breasts, split 1/2 cup olive or vegetable oil 1/2 cup dry white wine 2 cloves garlic, crushed 1 teaspoon fresh italian parsley, chopped 1 teaspoon dried leaf oregano, crumbled 1 salt 1 pepper 1/8 teaspoon crushed red-pepper flakes (or more) 1/3 cup parmesan cheese, grated 1 fresh spinach leaves, steamed 1 hot cooked rice 1 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. |
