Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.