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| 8 | Whole chicken breasts, split |
| 1/2 Tasse | Olive or vegetable oil |
| 1/2 Tasse | Dry white wine |
| 2 | Cloves garlic, crushed |
| 1 Teelöffel | Fresh Italian parsley, chopped |
| 1 Teelöffel | Dried leaf oregano, crumbled |
| | Salt |
| | Pepper |
| 1/8 Teelöffel | Crushed red-pepper flakes (or more) |
| 1/3 Tasse | Parmesan cheese, grated |
| | Fresh spinach leaves, steamed |
| | Hot cooked rice |
| | Red bell pepper strips |
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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.)
[Family Circle Great Ideas Vol 12 No 4]
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