Flatten chicken breasts between two sheets of plastic wrap by pounding gently until chicken is approximately 1/2 inch thick. Whisk eggs and milk together in a flat-bottom bowl. Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate. Dredge chicken in flour, coating both sides.

Dip chicken pieces in egg mixture, coating both sides. Dredge in bread crumb mixture, coating completely on both sides. Set aside. Melt butter in sauce pan over medium heat. Add minced garlic and saute for one minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken. Add roasted garlic, pepper and salt. Stir until well blended. Add tomatoes and spinach to sauce and allow to simmer over low heat for about five minutes, stirring frequently.

Heat olive oil in skillet over medium-heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165 F. Add cooked, drained tortelloni pasta to sauce and blend well. Transfer chicken to a large platter and serve with hot, creamy tortelloni. Garnish with fresh parsley and lemon wedges.