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| Home -> [Breasts, Chicken, Italian, Meats, Poultry, Western European] -> [Chicken breasts milano Recipe] |
Chicken breasts milano
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Breasts, Chicken, Italian, Meats, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 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 | | | Salt | | | Pepper | | 1/8
| tsp | Crushed red-pepper flakes | | | -(or more) | | 1/3
| cup | Parmesan cheese, grated | | | Fresh spinach leaves | | | -steamed | | | Hot cooked rice | | | Red bell pepper strips |
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Procedures:
| 1 | Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). | | 2 | Marinate chicken in a shallow pan, covered, for several hours or overnight. | | 3 | Remove chicken and reserve marinade. | | 4 | Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. | | 5 | Brush with part of reserved marinade. | | 6 | Bake in 375°F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. | | 7 | Sprinkle part of parmesan over the chicken and return to oven just until parmesan begins to turn golden. | | 8 | Line a warm platter with steamed spinach leaves, then with rice. | | 9 | Arrange chicken breasts on top and sprinkle with remaining parmesan cheese. | | 10 | Garnish with red pepper strips. | | 11 | (note: chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden). | | 12 | makes 8 servings. | | 13 | [family circle great ideas vol 12 no 4] |
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