These take a little work, but not an inordinate amount of time for what you get when they're done.
4 boneless, skinless chicken breastsPut the chicken breast on the cutting board, cover it with a piece of plastic wrap or waxed paper and pound it out into an even thickness of about a quarter of an inch. Place a slice of Swiss cheese (two, if they're square) in the middle of the chicken and then put a layer of spinach. If you're using goat cheese, mix the cheese and spinach together and then spread the mixture on top of the chicken. Roll the chicken breast up like a jelly roll, tucking in the sides to seal it. Wrap one slice of prosciutto long ways around the chicken and the other sideways so the roll is enclosed. Repeat for all four breasts.
4-8 slices Swiss cheese (or 6 oz. goat cheese -- your pick)
2 cups sauteed spinach (can use frozen, too)
8 slices prosciutto
Heat 2-3 tablespoons of olive oil in a skillet and cook the chicken rolls over medium heat, turning about every three minutes until prosciutto is crispy and chicken is done.
Serves 4. (I think it would go really well with the brussels and berries.