| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms |
| 1/2 |
lb |
Spinach |
| 4 |
tb |
Corn oil |
| 1/2 |
c |
Onions, chopped |
| 1 |
|
Garlic clove, crushed |
| 1/2 |
ts |
Oregano |
| 4 |
|
Chicken breasts |
| 3 |
tb |
Dry white wine |
|
|
Fresh parsley, chopped |
|
|
Lemon wedges |
INSTRUCTIONS
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 1/4-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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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