3 tbsp. olive oil
4 cloves garlic, crushed
1 lb. mushrooms, sliced thin
1 lb. fresh spinach, chopped
1 lb. smoked Mozzarella, shredded
1 c. cooked rice
1/4 lb. smoked ham, diced
1/2 c. chopped parsley
1/4 c. grated Parmesan cheese
11 chicken breasts, skinned and boned
2 c. flour
6 eggs, beaten
4 c. Italian flavored bread crumbs
1 c. olive oil
5 tbsp. chopped shallots
1/4 lb. butter
2 cans (28 oz.) Italian plum tomatoes, crushed
1 c. dry white wine

Heat frying pan and add the olive oil and 2 cloves of garlic. Saute the mushrooms in the oil for 5 minutes. Remove from pan and set aside. Blanch the spinach in boiling water for 1 minutes. Drain. In a bowl mix together Mozzarella, rice, ham, parsley, Parmesan cheese, add salt and pepper. Pound chicken between 2 sheets of plastic until double in size. Put rice mixture on each breast. Roll up and tie with string or secure with a toothpick. Dust each roll in flour and dip in beaten eggs. Roll in bread crumbs. Heat oil in frying pan, brown rolls in pan. Remove and set aside. Add shallots and remaining cloves of garlic. Saute for a minute and add the butter, wine, add tomatoes. Return chicken to pan, baste with the sauce, and simmer over low heat, covered for 30 minutes. Serve with sauce over rolls.