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
Instructions:
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.
