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Source: America's Favorite Food Associations

Mushroom-Spinach Stuffed Chicken Breasts
These Mushroom Stuffed Chicken Breasts are delicious served with rice and warm crusty bread!
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Serves: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
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1/2 pound fresh mushrooms
1/2 pound spinach, fresh
4 (4 ounce) chicken breasts, boned and skinned
4 tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon oregano leaves, crushed
3 tablespoons dry white wine
1 teaspoon parsley, chopped
1 pinch ground black pepper

Preheat oven to 375 degrees. Rinse, pat dry and chop mushrooms (makes about 2 cups); set aside. Wash spinach; place in a saucepan. Cook, covered, only with the water clinging to the leaves until barely wilted. Drain well, squeezing out excess water; chop (makes 1/2 cup); set aside. In large skillet heat 2 tablespoons oil until hot. Add onion and reserved mushrooms; saute until almost tender, about 4 minutes. Add garlic, oregano, black pepper and reserved spinach; cook and stir for 1 minute; set aside to cool. Meanwhile flatten each chicken breast by placing between 2 sheets of waxed paper or plastic wrap and pounding with a mallet or rolling pin until about 1/4 inch thick. Spoon 1/4 of the mushroom mixture onto center of each chicken breast. Roll lengthwise; secure with toothpicks. Repeat with remaining chicken breasts. Place in a 9 inch square shallow baking pan. Combine wine with remaining 2 tablespoons olive oil; spoon over chicken. Bake, uncovered, basting frequently, until chicken is tender, 15 to 20 minutes. Sprinkle with chopped parsley before serving. Serve with lemon wedges if desired.

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