This is the entree recommended by Ada Graham, Moosilauke Ravine Lodge summer (2009) manager for Alex and Dan's Wedding Weekend Saturday night dinner. She said Chicken Italiano paired with Greek Roasted Potatoes is is a MRL favorite for wedding dinners. Coincidentally, the recipe is from the Creme de Colorado Cookbook, which has long graced Moogie's cookbook shelf in Carbondale.
Combine:
1/2 c fresh ground Parmesan cheese
2 T minced fresh parsley [plus extra whole/coarsely chopped for garnish]
1 t dried oregano [or 1 T fresh, chopped, plus extra whole/coarsely chopped for garnish]
1 glove garlic, minced
1/2 t fresh ground pepper
Dip:
2 whole chicken breasts boned and skinned in
3 T butter, melted
then in the cheese mixture
Place in shallow baking dish, drizzle remaining butter over chicken.
Bake at 375 degrees F 25 minutes or until tender.
[Serve garnished with coarsely chopped/sprigs of fresh herbs.]
Reviewed 5/13/17
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