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Chicken Breasts Milano


8 whole chicken breasts, split
1/2 cup olive or vegetable oil
1/2 cup dry white wine
2 cloves garlic, crushed
1 tsp fresh italian parsley, chopped
1 tsp dried leaf oregano, crumbled
1 salt
1 pepper
1/8 tsp 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

Makes 8 servings.

[Family Circle GREAT IDEAS Vol 12 No 4]

Posted by Fred Peters.


Servings: 8



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