Ingredients

8 whole chicken breasts, split
1/2 C. olive or vegetable oil
1/2 C. dry white wine
2 cloves garlic, crushed
1 tsp. fresh italian parsley, chopped
1 tsp. dried leaf oregano, crumbled
salt
pepper
1/8 tsp. crushed red-pepper flakes (or more)
1/3 C. parmesan cheese, grated
fresh spinach leaves, steamed
hot cooked rice
red bell pepper strips

Cooking 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. Bake in 375 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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)