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Recipe by: cidaq
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See below ingredients and instructions of the recipe
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
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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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