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.
Heat 2 tb 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.
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" thick.
Spoon 1/4th of mushroom mixture onto center of each chicken breast;
roll lengthwise and secure with wooden toothpicks. Place breasts in
a 9" shallow baking pan.
Combine wine with remaining oil and spoon over chicken. Bake,
uncovered, in preheated 400 F oven until chicken is tender, about
15 to 20 minutes. Baste often.
Sprinkle with chopped parsley and serve with lemon wedges.
