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.