Ingredients
- 8 chicken breasts (whole)
- 2 garlic (cloves)
- 2 roasting pans
- 120 ml dry wine (white)
- 110 gr olive
- 40 gr salt and pepper
- 3 gr leaf oregano (dried)
- 1 gr italian parsley (fresh)
- 1 gr pepper flakes (crushed red)
in 190ºC 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 10 cm from coals for 20 minutes, turning and basting with marinade until chicken is golden.) Makes 8 servings. [Family Circle GREAT IDEAS Vol dozen No 4]
