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Receta Chicken Pockets With Vegetables
by Global Cookbook

Chicken Pockets With Vegetables
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Ingredientes

  • 1/2 lb Mushrooms
  • 1/2 lb Spinach
  • 4 Tbsp. Corn oil
  • 1/2 c. Onions, minced
  • 1 x Garlic clove, crushed
  • 1/2 tsp Oregano
  • 4 x Chicken breasts
  • 3 Tbsp. Dry white wine Fresh parsley, minced Lemon wedges

Direcciones

  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, till barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside.
  3. Heat 2 Tbsp. oil in a skillet till warm; add in onion and mushrooms and saute/fry till tender. Add in garlic, oregano, spinach, and pepper to taste.
  4. Cook and stir for 1 minute. Set aside.
  5. Meanwhile, flatten each chicken breast by placing between 2 layers of waxed paper or possibly plastic wrap; lb. with rolling pin or possibly heavy plate edge till about 1/4-inch thick.
  6. Spoon 1/4th of mushroom mix onto center of each chicken breast; roll lengthwise and secure with wooden toothpicks. Place breasts in a 9-inch shallow baking pan.
  7. Combine wine with remaining oil and spoon over chicken. Bake, uncovered, in preheated 400-degree oven till chicken is tender, about 15 to 20 min. Baste often.
  8. Sprinkle with minced parsley and serve with lemon wedges.