Preheat your oven to 375°F (190°C).

Lay out the pounded chicken breasts on a clean surface. Layer each with a slice of prosciutto, a spread of Boursin cheese, and sprinkle evenly with provolone and mozzarella cheeses.

Distribute the sautéed spinach and tomatoes onto each chicken breast, and sprinkle with a generous amount of grated Romano cheese. If you enjoy a spicy kick, add the optional Calabrian chiles.

Roll up each chicken breast tightly and secure with toothpicks. Sear in a hot pan with olive oil until golden brown on all sides. Transfer to the oven to finish cooking for about 15-20 minutes, or until the chicken is fully cooked.

While the chicken is cooking, prepare the sauce. In a saucepan, combine the sundried tomato pesto, white wine, heavy cream, and chicken stock. Bring to a simmer and add the chopped spinach. Season with white pepper and let the sauce reduce until it thickens slightly.

Cook the cheese tortellini according to package instructions until al dente. Drain and toss in a mixture of melted butter and olive oil. Sprinkle with grated Romano cheese and toss until the pasta is well coated.

To serve, remove the toothpicks from the chicken and slice. Place the chicken on a plate and drizzle with the sundried tomato cream sauce. Add a portion of the cheese tortellini beside the chicken.

Garnish with fresh herbs if desired and serve immediately.