Chicken Prosciutto Roll Ups

4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
4 ounce(s) Fontina cheese, cut into 4 slices
4 large slices prosciutto
12 large fresh basil leaves
1 bag(s) (6 ounces) baby spinach


Holding knife parallel to work surface, cut a horizontal pocket in thickest part of each chicken breast. Insert 1 slice of cheese in each pocket.
Arrange prosciutto slices on work surface; top each with 3 basil leaves. Place a breast over each set of basil leaves; wrap with prosciutto to cover pocket. Secure with toothpicks.
Heat nonstick 12-inch skillet over medium heat until hot. Add chicken to skillet; cover and cook 10 minutes. Uncover; turn chicken over and cook 3 to 5 minutes longer or until chicken just loses its pink color throughout.
When chicken is done, place spinach in same skillet with chicken. Cook, uncovered, 1 minute or until leaves wilt, stirring constantly.
To serve, remove toothpicks from chicken. Arrange spinach on 4 dinner plates; top with chicken.