Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Mushrooms
1/2 lb Spinach
4 tb Corn oil
1/2 c Onions -- chopped
1 Garlic clove -- crushed
1/2 ts Oregano
4 Chicken breasts
3 tb Dry white wine
Fresh parsley -- chopped
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 1/4-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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