Chicken Breasts Milano

• 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

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.)

chicken breasts split, olive oil, white wine, garlic, italian parsley, oregano, salt, black pepper, red pepper, parmesan, rice, sweet red bell peppers strips

Taken from recipeland.com/recipe/v/chicken-breasts-milano-36622 (may not work)