Pound chicken breasts flat and sprinkle with pepper.

Place one slice of prosciutto on top of each chicken breast.

Spread spinach evenly over prosciutto and sprinkle with Parmesan cheese.

Top each chicken breast with a slice of provolone cheese and roll up, starting at the tapered end.

Secure each roll with a toothpick.

Heat olive oil in a skillet over medium-high heat.

Cook the rolls in oil, turning once, until golden on both sides, about 8 minutes.

Add chicken broth to the skillet and bring it to a boil.

Reduce heat to medium-low, cover, and simmer for 10 minutes, or until the chicken is no longer pink in the center.

Transfer the stuffed chicken rolls to a serving plate and keep them warm.

Increase heat to high; cook until the liquid in the skillet is thickened.

Drizzle the sauce over the stuffed chicken rolls.

Serve these delicious spinach and provolone-stuffed chicken rolls.