Stuffed Chicken Rolls

Stuffed Chicken Rolls
Stuffed Chicken Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces fresh spinach rinsed

  • 4

    tablespoons olive oil divided

  • 8

    ounces fresh white mushrooms cleaned, trimmed, and chopped - (abt 2 1/2 cups)

  • 1/2

    cup chopped onion

  • 1

    teaspoon finely-chopped garlic

  • 1 1/2

    teaspoons fresh oregano leaves (or 1/2 tspn dried oregano, crushed)

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 4

    boneless skinless chicken breast halves

  • 3

    tablespoons dry white wine

Directions

Preheat oven to oven to 425 degrees. In medium-sized saucepan, cook spinach, covered, only with water clinging to leaves, until barely wilted. Drain well, squeezing out excess water. Chop; you should have 1/2 cup; set aside. In large skillet heat 2 tablespoons of the oil. Add mushrooms and onion; sauté until almost tender, about 4 minutes. Add garlic, oregano, salt, pepper and reserved spinach; cook and stir for 1 minute; set aside and cool. Meanwhile flatten each chicken breast by placing between 2 sheets of waxed paper or plastic wrap and pounding with mallet or rolling pin until about 1/4-inch thick. Spoon one-quarter of mushroom mixture onto center of each chicken breast. Roll each to enclose filling; secure with toothpicks. Place in 9-inch square shallow baking pan. Combine wine with remaining 2 tablespoons olive oil; spoon over chicken. Bake, uncovered, basting frequently, until chicken is cooked through, 15 to 20 minutes. Sprinkle with chopped parsley and serve with lemon wedges, if desired. This recipe yields 4 servings.

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