Roman Chicken

  • Yield: 6 servings


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


  1. 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 8×8 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 350F 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.