Chicken with Fresh Spinach

Summer time is fantastic for so many reasons! Evenings are long, when it starts to get twilight - out come the lightening bugs to display a daily fireworks display. Our deck is high off of the ground and right in their flight path. The trees have their full dressed leaves on them and rustle in a breeze and there is wonderful of the lilies and evening primrose as they close up tightly for the night.
Life is good in the summer.
This year, our spinach crop was top rate. Finding recipes to highlight this dark green leafy vegetable keep me searching books and menus. My Mom actually asked for this recipe at a restaurant she loved in New York. It was written on a scrap piece of paper, evidently told to her years ago where she sat and savored her dinner.

Chicken with Fresh Spinach
serves 4 to 6
3 whole boneless chicken breasts, halved
2 eggs beaten
flour
olive oil
2 c. chopped spinach
3 c. grated Monterrey Jack cheese
salt
pepper
1/4 t garlic powder
1/4 t nutmeg
2 c fresh sliced mushrooms
2 T white wine

Dip chicken in beaten egg (reserve any leftover). Flour and saute in oil until brown. Set aside.
In reserved beaten egg, add spinach, 2 cups of cheese, salt, pepper, garlic and nutmeg. Set aside.
Saute mushrooms in margarine until tender. Add wine and a little garlic powder.
Place spinach mixture in baking dish, add mushrooms, then chicken pieces and remaining cheese on top. Bake at 350 degrees for 15 to 20 minutes.