Free Recipe Chicken Pockets with Vegetables
Recipe Type: Free Poultry Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Pockets with Vegetables Recipe
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
Chicken Pockets with Vegetables Preparation
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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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