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

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
Salt
Pepper
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini