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1
Place chicken between two pieces of wax paper and gently pound until almost double in size.
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2
Sprinkle with 1/4 teaspoon of the salt and 18 teaspoon of the pepper.
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3
In large frypan, place olive oil and heat to medium temperature.
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4
Add garlic and cook, stirring, 30 seconds.
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5
Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 18 teaspoon pepper.
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6
Remove mixture from frypan, drain, cool and divide into 8 parts.
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7
On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
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8
In medium bowl, mix eggs and milk.
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9
In separate shallow bowl, place bread crumbs.
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10
Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
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11
In same frypan, place peanut oil and heat to medium temperature.
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12
Add chicken and cook until brown.
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13
Remove chicken to pan with cover and bake in 350=B0 oven about 30 minutes or until fork can be inserted with ease.
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14
To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat.
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15
Add mushrooms and saute about 2 minutes.
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16
Add flour, stirring to blend and thicken.
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17
Add chicken broth, wine, lemon juice, and capers.
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18
Cook about 4 minutes or until thickened.
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19
Place chicken rolls on serving dish and pour sauce over rolls.
