1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon minced fresh chives
1/2 teaspoon salt
1/2 cup white wine
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 onion, sliced
1 (15 ounce) can diced green chile peppers, drained
Heat olive oil in a large skillet over medium heat. Saute garlic and chives over medium heat for 2 minutes; remove from skillet. Stir in salt and white wine and whisk until smooth; set aside.
Heat olive oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 7 minutes. Remove chicken from skillet and continue cooking in olive oil until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup of olive oil in a large skillet over medium heat. Saute chicken in 1/2 cup of olive oil. Place chicken into an 8x8 inch baking dish. Repeat layering with spinach and onion. Pour half of olive oil mixture over chicken and sprinkle half of pepper with chile powder. Top with flour mixture. Top with chicken.
Bake uncovered for 30 minutes; uncovered chicken should be cooked through. Garnish with chile powder. Sprinkle remaining 1/2 cup olive oil over chicken and sprinkle with chile powder. Top with chicken.
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