Place each chicken breast between two sheets of plastic wrap and pound to an even 0.5 cm / 1/4 inch thickness with a meat mallet.

Season both sides of each cutlet with salt and pepper.

In a bowl, mix the wilted, squeezed-dry spinach with breadcrumbs, parmesan, garlic, and chopped sage.

Lay a slice of prosciutto over each cutlet, top with a slice of provolone, then spread a spoonful of the spinach filling across the center, leaving a 1 cm border.

Roll each cutlet tightly from the short end and secure with a toothpick through the seam, or tie with kitchen twine.

Heat the oven to 200 C / 390 F.

Heat olive oil and 1 tbsp butter in a 30 cm / 12-inch oven-safe skillet over medium-high heat until shimmering.

Sear the rolls seam-side down in two batches of two so the pan doesn't crowd, 2 to 3 minutes per side, turning until golden brown all over, about 8 minutes per batch.

Return all four rolls to the skillet and transfer to the oven. Bake 15 to 18 minutes until an instant-read thermometer reads 165 F / 74 C at the thickest point.

Lift the rolls onto a plate, tent loosely with foil, and rest 5 minutes.

Set the skillet back over medium heat, pour in the wine, and scrape up the browned bits with a wooden spoon. Simmer 2 minutes until reduced by half.

Stir in the chicken stock, remaining 1 tbsp butter, and lemon juice. Simmer 3 to 4 minutes until the sauce coats the back of a spoon.

Remove the toothpicks, slice each roll on the diagonal, spoon the sauce over, and scatter with chopped parsley.