1. Place chicken between two pieces of wax paper and gently pound until

almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8

teaspoon of the pepper.

2. In large frypan, place olive oil and heat to medium temperature. Add

garlic and cook, stirring, 30 seconds. Add spinach and saute until

barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8

teaspoon pepper.

3. Remove mixture from frypan, drain, cool and divide into 8 parts. On

each chicken breast, place 1 part of the spinach mixture; sprinkle

cheese evenly over chicken, roll up and fasten with toothpicks.

4. In medium bowl, mix eggs and milk. In separate shallow bowl, place

bread crumbs. Add chicken, first in egg mixture and then in bread

crumbs, dredging to coat.

5. In same frypan, place peanut oil and heat to medium temperature. Add

chicken and cook until brown. Remove chicken to pan with cover and bake

in 350? oven about 30 minutes or until fork can be inserted with ease.

6. To make sauce, drain most of oil from frypan, leaving brown bits on

bottom of pan; add butter and melt over medium heat. Add mushrooms and

saute about 2 minutes. Add flour, stirring to blend and thicken. Add

chicken broth, wine, lemon juice, and capers. Cook about 4 minutes or

until thickened.

7. Place chicken rolls on serving dish and pour sauce over rolls.