Heat 1 teaspoon oil in a large skillet, over medium heat. Add spinach and cook 3-4 minutes, or until the spinach is wilted, mixing as it cooks.

Add garlic and cook an additional 30 seconds. Transfer spinach/garlic to a bowl.

Wrap chicken pieces, one at a time, in clear plastic wrap (to prevent making a mess) and pound down the chicken with a meat tenderizer until the chicken is very thin, about 1/2 of an inch. (Thinner chicken is easier to work with in this recipe since you will be folding it over, and it will take less time to cook. If you don't have a tenderizer, you can use the back of a large sturdy spoon.)

Slice the Laughing Cow cheese wedges into small slices.

Place the cheese slices on 1/2 of each piece of chicken (about 1 wedge worth of cheese for each).

Divide the spinach between the pieces of chicken, carefully spreading out over the cheese. (I found using my hands was easier for this step, but you could scoop out about 2 tablespoons spinach on each.)

Fold the 1/2 of the chicken with nothing on it over the 1/2 with the cheese and spinach.

Dip both sides of the chicken in the beaten egg and then in the breadcrumbs.

Transfer chicken to the same skillet that you used for the spinach. Cook over medium heat 3-4 minutes on both sides, or until the chicken is slightly browned. Spray chicken with cooking spray if the breading looks dry.

Turn heat down to medium-low heat. Cover skillet and cook an additional 4-5 minutes, or until the middle of chicken is fully cooked (This step will take more or less time depending on the thickness of the chicken).

Sprinkle with salt and pepper, to taste.