Shelly's Recipe

MUSHROOM SPINACH STUFFED CHICKEN BREASTS

Category: Chicken

1/2 lb mushrooms, cleaned and chopped
1/2 lb fresh spinach, washed
4 (4 oz) boneless, skinless chicken breasts
4 tbsp olive oil
1 clove garlic, minced
1/2 tsp oregano leaves, crushed
3 tbsp white wine
1 tsp chopped parsley
Pinch pepper
1/2 cup chopped onion

Preheat oven to 375. Place spinach in a saucepan and cook, covered, only with the water clinging to the spinach until barely wilted. Drain well and squeeze out excess water; chop and set aside.

In a skillet, heat 3 tbsp oil until hot. Add onion and mushrooms; saute until almost tender, about 4 minutes. Add garlic, seasonings and reserved; cook and stir for 1 minute; set aside to cool.

Flatten chicken between plastic wrap and pour to 1/4 inch thickness. Spoon 1/4 of the mushroom mixture onto center of each chicken breast. Roll lengthwise; secure with toothpicks. Repeat with remaining chicken and filling. Place in a 9 inch square baking pan.

Combine wine with remaining 2 tbsp olive oil and spoon over chicken. Bake, uncovered, basting frequently, until chicken is tender, about 15-20 minutes. Sprinkle with chopped parsley before serving. Serve with lemon wedges. Serves 4