Chicken Breasts Milano
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 servingsPREP
4 hrsCOOK
40 minREADY
5 hrsWhen 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
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.)
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