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DIRECTIONS

Using a heavy water glass or wooden mallet, lb each breast between 2 sheets of plastic until about double in area size but not torn.
Heat a large frying pan and add the olive oil and garlic. Stir for a moment and add the spinach. Sauté 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°F until golden brown. I really prefer these pan-fried. Remove the pieces to a pan and cover. Bake in a 350°F oven 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. Sauté until tender and then stir in the flour, being careful to keep stirring as it thickens. We don't need lumps! Add the chicken stock, wine, and lemon juice. Cook until thickened, stirring with a wire whip. Check for seasoning of salt and pepper.
Pour the gravy over the chicken rolls and serve with a parsley garnish.