Recipe - Chicken Pockets With Vegetables

One half pound Mushrooms
One half pound Spinach
4 tablespoon Corn oil
One half cup Onions, chopped
1 Garlic clove, crushed
One half teaspoon Oregano
4 Chicken breasts
3 tablespoon Dry white wine
Fresh parsley, chopped
Lemon wedges

1. Rinse, patdry 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 1/4inch 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 9inch
shallow baking pan.

6. Combine wine with remaining oil and spoon over chicken. Bake, uncovered,
in preheated 400degree oven until chicken is tender, about 15 to 20
minutes. Baste often.

7. Sprinkle with chopped parsley and serve with lemon wedges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini