Chicken pockets with vegetables

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

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