• Preheat the oven to 400°F.
• Butterfly the chicken breast by cutting it in half lengthwise to create thin even pieces; place a piece of plastic wrap over the chicken then lightly pound the chicken using a mallet or rolling pin to make the chicken an even thickness and enlarged so that it can be stuffed and rolled; then season both sides with salt and pepper.
• Heat the butter in a nonstick pan over medium heat. Add the mushrooms, leeks, and thyme and saute for 5 - 7 minutes until soft. Remove from heat.
• Lay the chicken breasts down, place prosciutto slices on and spoon the mushroom leek mixture into the center. Fold in the ends of the breast and roll the chicken up.
• Coat the chicken in flour, then dip into the eggs, then roll in the breadcrumbs. Make sure they are coated well.
• Heat the oil in a nonstick pan on medium heat. Sear the chicken rolls seam side down first and on all sides until golden brown.
• Place the chicken onto a baking sheet seam side down. Bake until an internal temperature of 160 degrees is reached using a thermometer. Let sit for 3 - 5 minutes before slicing.

Sauce:

• In a saucepan over medium heat melt the butter. Add in the shallot, spinach, and artichoke; saute until the spinach is wilted. Whisk in the flour and cook while stirring for 1 minute.
• Slowly whisk in the cream. Bring to a simmer and allow the sauce to thicken. Once it is at a smooth consistency stir in the cheese. Season with salt and pepper to taste. Remove from the heat. Spoon over the sliced chicken and serve with crusty bread.