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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)
----------------------------------------------
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


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