Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Mushrooms |
| ½ pounds | Spinach |
| 4 tablespoons | Corn oil |
| ½ cup | Onions -- chopped |
| 1 \N | Garlic clove -- crushed |
| ½ teaspoon | Oregano |
| 4 \N | Chicken breasts |
| 3 tablespoons | Dry white wine |
| \N \N | Fresh parsley -- chopped |
| \N \N | Lemon wedges |
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