You are here: Home » Recipes » Roman Chicken Roman Chicken Yield 6 servings PrintEmail Ingredients 6 -- boneless, skinless chicken breast halves1/2 cup Italian salad dressing1 package (10 ounce) frozen spinach leaves1 tablespoon olive oil1 clove garlic, chopped1/2 cup chicken broth2 tablespoons golden raisins2 tablespoons pine nuts6 ounces mozzarella cheese (from ball, not shredded)1 cup orzo pasta, cooked according to package directions6 tablespoons grated Parmesan cheese Instructions 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.