1 lb. pounded chicken cutlets
Feta cheese
Fresh spinach
Garlic
Good seasoning (herb and garlic)
Olive oil
Mushrooms
1 c. chicken broth
1 tbsp. lemon juice
1 c. dry white wine
1 tbsp. flour
1/2 c. cream of mushroom soup
1/2 c. water

Pound chicken cutlets with pepper and Good Seasoning herb and garlic dressing; saute garlic and a little onion in olive oil. Spread spinach, garlic, and onion on cutlets. Sprinkle with Feta cheese. Roll cutlet up and toothpick. Sprinkle cutlet with pepper; dip in egg and roll in bread crumbs. Saute chicken cutlets with mushrooms in olive oil. Remove cutlets when brown. Add flour, wine, chicken broth, and lemon juice to pan. Heat until mixture is hot. Pour over chicken and heat in oven at 325 degrees for 20 minutes.