|8||Whole chicken breasts, split|
|1/2||c||Olive or vegetable oil|
|1/2||c||Dry white wine|
|2||Cloves garlic, crushed|
|1||ts||Fresh Italian parsley, chopped|
|1||ts||Dried leaf oregano, crumbled|
|1/8||ts||Crushed red-pepper flakes (or more)|
|1/3||c||Parmesan 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.