Chicken Breasts Milano

5 hours Prep: 4 hours Cook: 40 minutes

225 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

8	whole	chicken breasts	split
1/2	cup	olive oil
1/2	cup	white wine	dry
2	cloves	garlic	crushed
1	teaspoon	italian parsley	fresh, chopped
1	teaspoon	oregano leaves	dried, crumbled
1	x	salt
1	x	black pepper
1/8	teaspoon	red pepper flakes	crushed
1/3	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	spinach leaves	fresh, steamed
1	x	rice	hot cooked
1	x	sweet red bell pepper	strips

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 degree 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.)

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Nutrition Facts

Serving Size 20g

Amount per Serving

Calories 225 59% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 66mg	3%
Total Carbohydrate 20.0g	7%
Dietary Fiber 0.0g	2%
Sugars 0.0g
Protein 3.0g	7%

Vitamin A	1%		Vitamin C	2%
Calcium	6%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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