Recipe: Chicken Pockets with Vegetables (chicken breasts stuffed with mushrooms and spinach)

CHICKEN POCKETS WITH VEGETABLES

1/2 pound spinach
4 tablespoons corn oil
1/2 cup chopped onion
1/2 pound mushrooms, chopped
1 garlic clove, crushed
1/2 teaspoon oregano
4 chicken breasts
3 tablespoons dry white wine
TO SERVE:
chopped fresh parsley
lemon wedges

Preheat oven to 400 degrees F.

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 one quarter of the 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 F oven until chicken is tender, about 15 to 20 minutes. Baste often.

Sprinkle with chopped parsley and serve with lemon wedges.

Servings: 4
Source: Jo Anne Merrill