More Great Recipes: Main Dish | Oven | Poultry

Roman Chicken

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Member since 2007

Serves 6 | Prep Time | Cook Time


6 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 package (10 oz.) frozen spinach leaves
1 tablespoon olive oil
1 clove garlic, chopped
1/2 cup chicken broth
2 tablespoons golden raisins ( I leave these out)
2 tablespoons pine nuts
6 ounces mozzarella cheese (from ball, not shredded)
1 cup orzo pasta, cooked according to package directions
6 tablespoons grated Parmesan cheese

In gallon size plastic lock bag, place chicken and Italian dressing; marinate in refrigerator 15 minutes.

Cook spinach according to package directions; drain well.

Remove chicken from marinade and drain.

In large frypan, place olive oil and garlic over medium high heat.

Add chicken and saute about 5 minutes or until lightly browned on both sides.

Pour chicken broth into 8x8 baking dish and add chicken with garlic.

Spread spinach around chicken; sprinkle with raisins and pine nuts.

Top each chicken breast half with 1 ounce mozzarella cheese.

Bake, uncovered, in 350 degree F. oven for about 20 minutes or until fork can be inserted in chicken with ease.

Remove to serving platter; arrange orzo around chicken and sprinkle with Parmesan cheese.

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