Chicken Breasts Milano

Course : Chicken
Serves: 8
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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 teaspoon salt
1 teaspoon pepper
1/8 teaspoon crushed red-pepper flakes -- (or more)
1/3 cup parmesan cheese -- grated
1 bunch fresh spinach leaves -- steamed
3 Cup hot cooked rice
1 medium red bell pepper strips

Preparation / Directions:

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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