Chicken Pockets With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Mushrooms |
| 1/2 | lb | Spinach |
| 4 | T | Corn oil |
| 1/2 | c | Onions, chopped |
| 1 | Garlic clove, crushed | |
| 1/2 | t | Oregano |
| 4 | Chicken breasts | |
| 3 | T | Dry white wine |
| Fresh parsley, chopped | ||
| Lemon wedges |
INSTRUCTIONS
Rinse, pat-dry and chop mushrooms; set aside. 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. 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. 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. 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. 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. Sprinkle with chopped parsley and serve with lemon wedges. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 74.8mg
Sodium: 340.1mg
Potassium: 633.9mg
Carbohydrates: 8.2g
Fiber: 3.2g
Sugar: 2.8g
Protein: 31.1g