Chicken Breasts Milano

Course : Grilling
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
2 cups 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. Grill chicken breasts about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden. Sprinkle part of Parmesan over the chicken and return to grill and cover 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.

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