8 Whole chicken breasts, split
1/2 c Olive or vegetable oil
1/2 c Dry white wine
2 Cloves garlic, crushed
1 ts Fresh Italian parsley,
-chopped 1 ts Dried leaf oregano, crumbled
Salt Pepper 1/8 ts Crushed red-pepper flakes
-(or more) 1/3 c Parmesan cheese, grated
Fresh spinach leaves, -steamed Hot cooked rice Red bell pepper strips Mix 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.) Makes 8 servings. [Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters.