Chicken Pockets With Vegetables

Recipe Ingredients

1/2 lb	227g / 8oz	Mushrooms
1/2 lb	227g / 8oz	Spinach
4 tablespoons	60ml	Corn oil
1/2 cup	31g / 1.1oz	Onions - chopped
1		Garlic clove - crushed
1/2 teaspoon	2.5ml	Oregano
4		Chicken breasts
3 tablespoons	45ml	Dry white wine
		Fresh parsley - chopped
		Lemon wedges

Recipe Instructions

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.

Source:
Jo Anne Merrill

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