Chicken Breasts Milano
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8 Whole chicken breasts, split

1/2 c Olive or vegetable oil

1/2 c Dry white wine

2 Cloves garlic, crushed

1 ts Fresh Italian parsley chopped

1 ts Dried leaf oregano, crumbled

1 ts Salt

1 ts Pepper

1/8 ts Crushed red-pepper flakes (or more)

1/3 c 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.)