Roulade of Chicken with Boursin Cheese, Prosciutto and Spinach

I'm not foolin' you when I tell you how good this is...4 boneless chicken breasts
8 thin sliced prosciutto
about 1 cup fresh baby spinach leaves
1 pkg (5 oz) Boursin cheese, divided in four parts

Heat oven to 375F. Gently pound each chicken breast with a meat mallet to about 1/4-inch thickness. Placing breasts within two layers of plastic wrap, or within a plastic bag, makes the pounding process much more controlled and cleaner. Lay shiny side down. Slather one fourth of the cheese on each of the pounded chicken breasts. Top with one fourth of the spinach leaves and two slices of ham. As tightly as possible, roll up each breast and secure with tooth picks, criss-crossing directions, to secure tightly (or tie carefully with kitchen twine). Heat an oven-going skillet to medium heat with a tablespoon each of butter and olive oil. Brown each side of the roulade carefully for about a total of 10 minutes. Transfer the skillet to the oven, ideally inserting a digital thermometer probe into the center of one of the roulades. Bake until the center of the roulades is 140F minimum, basting once or a twice, about 20 minutes.

Remove roulades from oven and allow to rest for at least ten minutes. Slice on a bias and serve.