Stuffed Chicken Breast

Using a heavy water glass or wooden mallet, pound each breast between 2 sheets of plastic until about double in area size, but not torn.

Preheat Oven to 350F or 175C

Heat a large frying pan and add the olive oil and garlic. Stir for a moment and add the spinach. Saute the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander.

Lay each chicken portion flat on the counter and salt and pepper to taste. Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks.

Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan fry in a bit of peanut oil until golden brown, turning once. (Or deep fry in oil at 375 degrees until golden brown.) Remove the pieces to a pan and cover. Bake at 350 degrees for 30 minutes.

In the meantime, prepare the gravy. Drain the fat from the frying pan, leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Saute until tender and then stir in the flour, being careful to keep stirring as it thickens. Add chicken stock, wine and lemon juice. Cook until thickened, stirring with a wire whip. Check seasoning.

Pour gravy over the chicken rolls and serve with a parsley garnish.