Roman Chicken
CATEGORIES
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
  1. In gallon size plastic lock bag, place chicken and Italian dressing; marinate in refrigerator 15 minutes.
  2. Cook spinach according to package directions; drain well.
  3. Remove chicken from marinade and drain.
  4. In large frypan, place olive oil and garlic over medium high heat.
  5. Add chicken and saute about 5 minutes or until lightly browned on both sides.
  6. Pour chicken broth into 8x8 baking dish and add chicken with garlic.
  7. Spread spinach around chicken; sprinkle with raisins and pine nuts.
  8. Top each chicken breast half with 1 ounce mozzarella cheese.
  9. Bake, uncovered, in 350 degree F. oven for about 20 minutes or until fork can be inserted in chicken with ease.
  10. Remove to serving platter; arrange orzo around chicken and sprinkle with Parmesan cheese.