Preparation / Directions:
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.
Grill chicken breasts about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.
Sprinkle part of Parmesan over the chicken and return to grill and cover 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.