1/2 lb. chopped mushrooms
1/2 lb. chopped frozen spinach, thawed & drained
4 tbsp. olive oil
1/2 c. chopped onion
1 garlic clove, crushed
1/2 tsp. oregano leaves, crushed
Pinch of pepper
4 boned & skinned chicken breasts
3 tbsp. dry white wine
Chopped parsley

In large skillet heat 2 tablespoons oil, add onion and mushrooms, saute until tender. Add garlic, oregano, pepper and spinach. Cook 1 minute. Flatten each chicken breast by placing between 2 sheets of wax paper and pound with mallet on rolling pin until about 1/4-inch thick. Spoon 1/4 of mushroom mixture onto center of each breast. Roll lengthwise and secure with pick. Combine 2 tablespoons oil and wine, spoon over chicken. Bake uncovered until tender, about 15 minutes, at 350 degrees. Serve with lemon wedges. Serves 4. 309 calories per serving. 106 milligrams sodium per serving.