1 lb. cutlets
1 tsp. garlic powder
1 pkg. spinach, cooked
1 c. Mozzarella or Monterey Jack cheese
2 tbsp. Parmesan
2 c. bread crumbs
1/3 c. chopped mushrooms
2 tbsp. melted butter
1/2 c. white wine

Pound cutlets, brush with melted butter, sprinkle with garlic powder. In bowl, combine grated Parmesan cheese, Mozzarella, pepper and spinach. Roll up and cover with bread crumbs. Secure with toothpicks. Brown cutlets in oil. Remove toothpicks.

Put into baking pan. Saute mushrooms in pan juices, add white wine and pour over chicken. Cover loosely with foil. They freeze well! Bake at 350 degrees for 30 minutes.