Heat up oil in a pan. Sauté garlic and onions, then add the mushrooms and spinach to cook. Season with salt and black pepper. Set aside.
Slice the boneless chicken breast in the middle. Place the chicken breasts in a meat board then cover with saran wrap. Pound each side thinly and to tenderize. Do this in batches.
Lay 1 piece of pounded chicken breast in a board. Spoon some of the mushrooms and spinach mixture then top with some shredded cheddar cheese. Roll it up tightly and secure ends with toothpick. Repeat for the remaining chicken breasts.
Pour the cream of mushroom soup in a skillet pan. Add water, season with salt and black pepper. Stir together. Add the stuffed and rolled up chicken breasts.
Cover the pan to cook for 35-40 minutes. Stir and coat the chicken occasionally with the sauce.
VOILA! (3 boneless chicken breast should make 6 but I was able to make 7 because a couple of them were too big so I sliced them in 3.)
