Stuffed Chicken Rolls

INGREDIENTS

• 8 ounces fresh spinach, rinsed
• 4 tablespoons olive oil, divided
• 8 ounces Modern fresh white mushrooms, cleaned, trimmed and chopped
  (about 2-1/2 cups)
• 1/2 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 3 tablespoons dry white wine

INSTRUCTIONS

For a busy evening, prepare these ahead and refrigerate, ready to bake. Because the filling is cold, they will take 5 to 10 minutes longer to bake than called for in the recipe, but you will have that time to do other things.

Preheat oven to 425°F. 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.

Yield: 4 servings