Roman Chicken

  • Yield 6 servings


6 -- boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 package (10 ounce) frozen spinach leaves
1 tablespoon olive oil
1 clove garlic, chopped
1/2 cup chicken broth
2 tablespoons golden raisins
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


  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.



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