Brush each chicken fillet with olive oil and season with salt and pepper.
Squeeze excess water out of the frozen spinach then season with olive oil, salt and pepper.
Place 1 slice of prosciutto, 1 slice of provolone and a thin layer of spinach on each chicken fillet. Sprinkle Parmesan over the tops.
Beginning at the short, tapered end, roll up each chicken fillet and secure with a toothpick.
Heat 2 tablespoons olive oil in a large frypan over medium heat. Place chicken in the frypan then pour in wine. Cook, turning the chicken, until the wine evaporates and the chicken is cooked through and its juices run clear, about 20 minutes.