Pound each breast between 2 sheets of plastic until about double in area size but not torn.
Heat a large frying pan and add the olive oil and garlic, stir for a moment and add the spinach.
Saut'e the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander.
Lay each chicken portion flat on the counter and salt and pepper to taste.
Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks.
Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan fry in a bit of oil until gold brown, turning one. Remove the pieces to a pan and cover. Bake in a 350 Degree oven for 30 minutes.
In the meantime, prepare the gravy. Drain the fat from the frying pan leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Saut'e until tender and then stir in the flour, stirring .Add the wine, chicken stock and lemon juice. Continue stirring until thickened.
Pour the gravy over the chicken rolls and garnish with parsley.