Chicken Breasts Spinach Parmesan
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
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
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 375ºF. 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.