| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole chicken breast halves; pounded thin |
| 2 |
bn |
Spinach |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Garlic; chopped |
| 8 |
oz |
Feta cheese |
| 1/2 |
c |
Seasoned bread crumbs |
| 2 |
tb |
Butter |
| 1 |
c |
Mushroom; sliced |
| 2 |
tb |
Flour |
| 1 |
c |
White wine |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
SAUCE
1. Saute spinach in olive oil, with garlic.
2. Lay out breast. Add layer of spinach and layer of Feta. Roll and hold
with toothpicks or twine.
3. Roll in breadcrumbs. Cook in oil in skillet. Keep warm in oven.
Prepare sauce:
1. Saute mushrooms in butter.
2. Add flour. Stir and brown.
3. Add wine, broth and lemon. Cook until thickened.
4. Pour over chicken. Top with parsley.
Posted to MC-Recipe Digest by Judith Gregory <lloronita@mindspring.com> on
Mar 23, 1998
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