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Chicken Breasts Milano

Yields:8 servings
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Recipe Cooking TimePreparation4 hours
Cooking40 minutes
Ready In5 hours
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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 leaves dried, crumbled
1 x salt
1 x black pepper
1/8 teaspoon red pepper flakes crushed
1/3 cup parmesan, parmigiano-reggiano cheese, grated grated
1 x spinach leaves fresh, steamed
1 x rice hot cooked
1 x sweet red bell pepper strips

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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French Onion Beef

This is one of our family favorites. So easy and delicious. I use 2-3 T olive oil instead of the margarine. Yum!