Chicken pockets with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Mushrooms |
| ½ | pounds | Spinach |
| 4 | tablespoons | Corn oil |
| ½ | cup | Onions -- chopped |
| 1 | Garlic clove -- crushed | |
| ½ | teaspoon | Oregano |
| 4 | Chicken breasts | |
| 3 | tablespoons | Dry white wine |
| Fresh parsley -- chopped | ||
| Lemon wedges | ||
Directions
1. Rinse, pat-dry and chop mushrooms; set aside. 2. Wash spinach; place in saucepan and cook, covered, only with the water clinging to the leaves, until barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside. 3. Heat 2 tablespoons oil in a skillet until hot; add onion and mushrooms and saute until tender.
Add garlic, oregano, spinach, and pepper to taste. Cook and stir for 1 minute. Set aside. 4. Meanwhile, flatten each chicken breast by placing between 2 layers of waxed paper or plastic wrap; pound with rolling pin or heavy plate edge until about ¼-inch thick. 5. Spoon 1/4th of mushroom mixture onto center of each chicken breast; roll lengthwise and secure with wooden toothpicks. Place breasts in a 9-inch shallow baking pan. 6. Combine wine with remaining oil and spoon over chicken. Bake, uncovered, in preheated 400-degree oven until chicken is tender, about 15 to 20 minutes. Baste often. 7.
Sprinkle with chopped parsley and serve with lemon wedges.
Recipe By : Jo Anne Merrill
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