Roman Chicken
INGREDIENTS
- Servings: 6
- 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
DIRECTIONS
- 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.