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Ingredients
- 1/2 lb Mushrooms
- 1/2 lb Spinach
- 4 Tbsp. Corn oil
- 1/2 c. Onions, minced
- 1 x Garlic clove, crushed
- 1/2 tsp Oregano
- 4 x Chicken breasts
- 3 Tbsp. Dry white wine Fresh parsley, minced Lemon wedges
Directions
- 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, till barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside.
- 3. Heat 2 Tbsp. oil in a skillet till warm; add in onion and mushrooms and saute/fry till tender. Add in 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 possibly plastic wrap; lb. with rolling pin or possibly heavy plate edge till about 1/4-inch thick.
- 5. Spoon 1/4th of mushroom mix 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 till chicken is tender, about 15 to 20 min. Baste often.
- 7. Sprinkle with minced parsley and serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 240 | 60% |
| Total Fat 26.86g | 34% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.21g | |
| Cholesterol 89mg | 30% |
| Sodium 124mg | 5% |
| Potassium 751mg | 21% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.94g | 1% |
| Protein 32.15g | 51% |
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