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Chicken Breasts Milano

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Submitted by donna808

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

YIELD

8 servings

PREP

4 hrs

COOK

40 min

READY

5 hrs

When you need to feed eight people and still want the food to look like you actually tried, this is your recipe.

Chicken breasts soak overnight in an Italian marinade of olive oil, white wine, garlic, oregano, and a pinch of red pepper flakes.

They roast skin-side up until the outside crisps, then get a shower of Parmesan that melts golden in the oven’s final minutes.

Pile everything on a platter over steamed spinach and rice, scatter some red pepper strips on top, and watch it disappear.

Variations

  • Grilled version: Skip the oven entirely and grill the breasts 4 inches from the coals for 20 minutes, basting with marinade as you go.
  • Lemon twist: Add the zest and juice of one lemon to the marinade for extra brightness.
  • Arugula swap: Replace the spinach with peppery arugula for a sharper, more modern presentation.

Kitchen Tips

  • Marinate for at least 4 hours, but overnight is where the real flavor payoff lives.
  • Don’t crowd the roasting pan. Give each breast space so the skin crisps instead of steaming.
  • Add the Parmesan only in the last few minutes. It burns fast and goes from golden to bitter in a blink.

Ingredients

8 8
WHOLE WHOLE CHICKEN BREAST
split *
½ 118
CUP ML OLIVE OIL
½ 118
CUP ML WHITE WINE
dry *
2 2
CLOVES CLOVES GARLIC
crushed
1 5
TEASPOON ML ITALIAN PARSLEY
fresh, chopped
1 5
TEASPOON ML OREGANO
dried, crumbled
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
0.6
TEASPOON ML RED PEPPER FLAKE
crushed
79
CUP ML PARMESAN CHEESE
grated
1
X SPINACH
fresh, steamed, to taste *
1
X RICE
hot cooked, to taste *
1
X SWEET RED BELL PEPPER
strips, to taste *

Directions

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 degree 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.)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 225 59% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 66mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 2%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 
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