6 deboned chicken breasts
6 spinach leaves
1 lb. fresh mushrooms, sliced
1 can black olives, chopped
1 sm. onion, minced
1 clove garlic, minced
8 oz. Feta cheese
1 can chicken broth
1 can cream of mushroom soup
3 tbsp. olive oil
Flour

In large frying pan, place oil, onion, and garlic. Saute until onions are transparent. Set aside off of heat. Take deboned chicken and pound out with a mallet until thin (1/4 inch). Dredge chicken in flour; spread the piece of chicken out. Place spinach leaf, 2 sliced mushrooms, 2 teaspoons chopped black olive, and thin slice of Feta cheese on top of chicken breast. Roll chicken breast up and truss with string. When all are stuffed, reheat frying pan and add chicken. Brown all sides of chicken. Remove chicken and place in casserole dish. Preheat oven to 350 degrees. In frying pan, add remaining mushrooms, black olives, Feta cheese, chicken broth, and soup. Heat until simmering. Pour over top of chicken and bake in oven at 350 degrees for 40 minutes. Serves 6.