---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Pockets with Vegetables
 Categories: Poultry
      Yield: 4 servings
 
    1/2 lb Mushrooms
    1/2 lb Spinach
      4 tb Corn oil
    1/2 c  Onions; chopped
      1 cl Garlic; crushed
    1/2 ts Oregano
      4    Chicken breasts
      3 tb Dry white wine
           Fresh parsley; chopped
           Lemon wedges
 
  Rinse, pat-dry and chop mushrooms; set aside.
  
  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.
  
  Heat 2 tb 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.
  
  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" thick.
  
  Spoon 1/4th of mushroom mixture onto center of each chicken breast;
  roll lengthwise and secure with wooden toothpicks. Place breasts in
  a 9" shallow baking pan.
  
  Combine wine with remaining oil and spoon over chicken. Bake,
  uncovered, in preheated 400 F oven until chicken is tender, about
  15 to 20 minutes. Baste often.
  
  Sprinkle with chopped parsley and serve with lemon wedges.
 
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