• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Pockets with Vegetables

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


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.

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