Chicken Breasts Milano
Yield
8 servingsPrep
4 hrsCook
40 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | whole |
chicken breasts
split |
*
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| 2 | cloves |
garlic
crushed |
|
| 1 | teaspoon |
italian parsley
fresh, chopped |
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | x |
spinach
fresh, steamed |
*
|
| 1 | x |
rice
hot cooked |
*
|
| 1 | x |
sweet red bell peppers
strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | whole |
chicken breasts
split |
*
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 2 | cloves |
garlic
crushed |
|
| 5 | ml |
italian parsley
fresh, chopped |
|
| 5 | ml |
oregano
dried, crumbled |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 1 | x |
spinach
fresh, steamed |
*
|
| 1 | x |
rice
hot cooked |
*
|
| 1 | x |
sweet red bell peppers
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.)
