Try this Chicken Pockets with Vegetables recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (1191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1826 | ||
Calories from Fat: 865 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.1g | 128 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 52g | ||
Polyunsanturated Fat 27.2g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 663.1mg | 23 % | |
Potassium 3044.9mg | 80 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 6.2g | ||
Protein 221.6g | 317 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1826
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