Lay your whole chicken breasts out on your chopping board and note there is a large and small portion to the breast. Take your sharp knife and cut along the large portion of the breast about ½ inch down and across and open up the breast. Keep making small slits in the chicken breast not cutting through the breast but just allow it to open up so can make it flat and fillet it open a little at a time. The goal is to make a large flat piece of chicken breast so that you can stuff it with lots of delicious fillings.
Place a piece of plastic wrap over the chicken and pound until flat. I used an old rolling pin so choose your weapon of choice for this job. Season chicken breasts with a little salt and pepper.
You can either use fresh steamed spinach or frozen spinach which you have unthawed and squeezed tightly to remove all of the juices. Place a thin layer of spinach over the prepared chicken breasts.
Place a layer of roasted red or yellow peppers over the spinach. Set aside.
In a small pan place a little olive oil, butter, onions and garlic and saute until onions are caramalized. Add the chopped mushrooms and a splash of white wine, fresh thyme and salt and pepper to taste. Saute until mushrooms are tender and slightly golden. Place a thin layer of sauteed mushroom and onions over the roasted red peppers that are stacked on top of the spinach on the chicken breast. Top with a thin layer of feta cheese.
Roll your chicken breast tightly and tuck in the edges. Wrap each stuffed chicken breast with enough proscuitto to completely cover and protect the chicken breast by overlapping the proscuitto slices.
Roll and wrap tightly your proscuitto covered stuffed chicken breasts with plastic wrap and twists the sides so it is so tight it looks like a sausage. Place in the refrigerator for at least one hour or up to overnight. This step makes your stuffed chicken breasts into a wonderful beautiful compact mozaic piece of art.
Preheat your oven to 190 Celsius or about 375 degrees F.
Take your proscuitto wrapped chicken rolls out of the refrigerator. Carefully remove the plastic wrap and wrap baking twine from end to end to secure. Dont even think about stabbing this wonderful mozaic with toothpicks. (I cannot find bakers twine in Hong Kong but a great substitute is tooth floss, just dont use the minty fresh or bubblegum flavored kind...) Place a dash of steak seasoning on top
Drizzle a little olive oil into a pan. On medium high heat on the stove top brown your prosciutto wrapped stuffed chicken rolls on all sides. (If you use an oven proof skillet, then you can directly pop it in the oven for about 25-30 minutes or until the juices run clear.) If you don't have an oven proof skillet, transfer your little chicken bundles to a pre-greased oven pan. Do not wash those pans yet!!!
Take your cooked chicken out of the skillet and keep warm. Place your skillet back on the burner. Add a splash of wine to deglaze the pan. Add about ½ cup water, salt and pepper to taste. Let it reduce by half. Add about 1-2 teaspoons of butter and stir gently. Remove from heat.
Slice the proscuitto wrapped stuffed chicken into slices about ½ thick and drizzle the delightful sauce de jour on top. Enjoy!