| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Italian |
Italian, Poultry |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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