Chicken Pockets with Vegetables

MM: Chicken Pockets with Vegetables
---------- Recipe via Meal-Master (tm) v8.02

Title: Chicken Pockets with Vegetables
Categories: Poultry
Yield: 4 servings

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.

-----