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
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

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.