Ingredients
- 8 chicken breasts (whole)
- 2 garlic (cloves)
- 2 roasting pans
- 1/2 c dry wine (white)
- 1/2 c olive
- 3/8 c salt and pepper
- 1 ts leaf oregano (dried)
- 1 ts italian parsley (fresh)
- 1/8 ts pepper flakes (crushed red)
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. [Family Circle GREAT IDEAS Vol 12 No 4]
