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In a skillet over medium heat, melt the butter. Stir in the chopped garlic and cook for about 1 minute. Add the sliced mushrooms and sauté until all their moisture has evaporated. Season with salt and pepper, then remove from the heat and set aside.
If needed, gently pound the chicken escalopes to even thickness. Spoon the mushroom mixture into the center of each piece, then layer the cheese right on top.
Roll each escalope tightly, securing it with toothpicks or kitchen twine to hold its shape.
Warm a drizzle of olive oil in a pan. Brown the chicken rolls evenly on all sides until golden. Cover and let them cook over low heat for 10–12 minutes, until the chicken is tender and fully cooked through.
Serve the rolls hot, drizzled with the pan juices. Add a few sautéed mushroom slices on top and finish with a sprinkle of fresh parsley for a perfect touch.