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Title: Chicken Breasts Milano
Categories: Italian Poultry
Yield: 8 Servings

8 Whole chicken breasts, split
1/2cOlive or vegetable oil
1/2cDry white wine
2 Cloves garlic, crushed
1tsFresh Italian parsley, chopped
1tsDried leaf oregano, crumbled
1/8tsCrushed red-pepper flakes (or more)
1/3cParmesan cheese, grated
  Fresh spinach leaves, steamed
  Hot cooked rice
  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 golden.)

Makes 8 servings.

[Family Circle GREAT IDEAS Vol 12 No 4]

Posted by Fred Peters.