Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        salt
                        pepper
     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

Preparation:

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.