Roman Chicken
Recipe by National Chicken Council
Ingredients
- 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
Instructions
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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.