Chicken Breasts Milano

Name: Chicken Breasts Milano
Ingredients: 8 whole chicken breasts split; 1/2 cup olive oil; 1/2 cup white wine dry; 2 cloves garlic crushed; 1 teaspoon italian parsley fresh, chopped; 1 teaspoon oregano dried, crumbled; 1 x salt; 1 x black pepper; 18 teaspoon red pepper flakes crushed; 13 cup parmesan, parmigiano-reggiano cheese, grated grated; 1 x spinach fresh, steamed; 1 x rice hot cooked; 1 x sweet red bell peppers strips

13 ingredients

11 steps

Ingredients

8 whole chicken breasts split
1/2 cup olive oil
1/2 cup white wine dry
2 cloves garlic crushed
1 teaspoon italian parsley fresh, chopped
1 teaspoon oregano dried, crumbled
1 x salt
1 x black pepper
18 teaspoon red pepper flakes crushed
13 cup parmesan, parmigiano-reggiano cheese, grated grated
1 x spinach fresh, steamed
1 x rice hot cooked
1 x sweet red bell peppers strips

Directions

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 degree 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.)