Mushroom-Spinach Stuffed Chicken Breast

Preheat oven to 375 degrees F. 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 spinach (makes about 1/2 cup); set aside.

In a large skillet, heat 2 tablespoons of oil until hot. Add onion and mushrooms; saute until almost tender, about 4 minutes. Add garlic, oregano, and reserved spinach; stir to combine and cook for about 1 minute; set aside to cool.

Place 1 chicken breast between 2 sheets of waxed paper or plastic wrap. Pound with a mallet or rolling pin until about 1/4 inch thick. Repeat with remain breasts.

Spoon 1/4 of the mushroom mixture onto center of 1 flattened chicken breast. Roll lengthwise; secure with toothpicks. Repeat with remaining chicken breasts. Place in a 9-inch-square baking pan. Season with salt and pepper. Combine wine with remaining 2 tablespoons olive oil; spoon over chicken. Bake, uncovered, basting frequently, until chicken is cooked through, about 20 to 25 minutes. Sprinkle with chopped parsley before serving.