Here at the Fumbling Foodie household, my Sweet Lady Wife is the ultimate judge. When her description of a new dish is "very very very good" I know it is a keeper.
2 boneless skinless chicken breasts
1 pkg frozen chopped spinach
6-8 button mushrooms
4 garlic cloves, minced
1 cup grated fresh Parmigiano-Reggiano
1/2 cup seasoned breadcrumbs
1 tablespoon dried oregano
Cook the spinach according to the directions on the package, Using a food processor, finely chop the mushrooms. Heat 1/4 cup of olive oil in a saute pan and saute the garlic until it begins to brown. Add the chopped mushrooms and the spinach. Cook until the liquid has evaporated. Remove the spinach-mushroom mixture from the heat and refrigerate it for an hour or until it is cool. Add the Parmigiano-Reggiano and mix well.
Beat the eggs and place them in a flat bowl. Mix the breadcrumbs and oregano in a second flat bowl.
Preheat the oven to 500F.
Butterfly the chicken breasts so that you have four nice thin cutlets. Pat then try with a paper towel. Place a heaping spoonful of the spinach-mushroom-cheese mixture on the wide end of each cutlet and spread it out a bit so that the it covers about halfway up the cutlet. Start from the wide end and roll the cutlet up. Secure it with toothpicks.
Dip the chicken rolls in the egg then in the bread crumbs. Place them in a baking dish and bake for about 20 minutes. Serve immediately.
Note: In the photo the stuffed chicken is accompanied by Pomme de Terre de Hollande.