8 skinned & boned chicken breast halves
Garlic powder
8 (3/8") Mozzarella cheese
2 eggs, beaten to blend
1 1/2 sticks butter plus 1/2 c. oil
3/4 c. dry white wine
Grated Parmesan cheese
8 tsp. softened butter
1 pkg. lightly steamed chopped spinach (squeezed dry)
1/2 c. flour
1 1/2 c. Italian bread crumbs
6 garlic cloves, finely chopped
2 tbsp. (rounded) chopped fresh parsley

Preheat oven to 350 degrees. Place one chicken breast between two sheets waxed paper and pound to thickness of 1/4". On the rough side of the breast spread with one teaspoon butter. Season with garlic powder. Top with spinach and one slice cheese. Fold chicken over to enclose mixture; tuck ends under and secure with toothpick. Roll chicken in flour, dip in beaten egg and roll in dry bread crumbs. Transfer to baking dish, seam side down. Repeat with remaining chicken. Sprinkle with Parmesan cheese.

Melt 1 1/2 sticks of butter and olive oil with chopped garlic over low heat. Add wine and chopped parsley; simmer for 2 minutes. Pour over chicken. Bake until golden brown, 45 minutes to 1 hour.