8 Whole chicken breasts – split
1/2 cup Olive or vegetable oil
1/2 cup Dry white wine
2 Cloves garlic – crushed
1 teaspoon Fresh Italian parsley – chopped
1 teaspoon Dried leaf oregano – crumbled
1/8 teaspoon Crushed red-pepper flakes – (or more)
1/3 cup Parmesan cheese – grated
Fresh spinach leaves – steamed
Hot cooked rice
Red bell pepper strips

How to prepare

ix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.

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