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Chicken Breasts Milano

21st.Century.Chef's picture
Ingredients
  Whole chicken breasts 80 Ounce, split (8 Breasts, 10 Ounce Each)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Chopped italian flat leaf parsley/Curly parsley 1 Tablespoon
  Oregano leaf 1 Teaspoon, crumbled
  Crushed red pepper flakes 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Spinach leaves 1⁄4 Cup (4 tbs), steamed
  Hot cooked rice 1 Cup (16 tbs)
  Red pepper strips 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat the oven to moderate (375°).
2. Combine the oil, wine, garlic, parsley, oregano, salt and pepper to taste and red pepper flakes in a shallow pan. Add the chicken and turn to coat with the marinade. Cover the pan and refrigerate for several hours or overnight. Remove the chicken from the marinade, reserving the marinade.
3. Place the breast halves, skin-side up, in 1 or 2 roasting pans. Brush the chicken with part of the reserved marinade.
4. Bake the chicken in the preheated moderate oven (375°), basting occasionally with the marinade, for 40 minutes or until the skin is crisp.
5. Sprinkle part of the Parmesan cheese over the chicken. Return the chicken to the oven and bake just until the Parmesan cheese begins to turn golden. Remove from the oven.
6. Line a platter with the spinach, then the rice. Arrange the chicken breast halves on top. Sprinkle with additional Parmesan cheese and garnish with the red pepper strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
8

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