Take the chicken breasts and pound them out with a meat mallet to be really thin. Season them generously with salt and pepper. Then take the spinach and toss it well with the tablespoon of olive oil and balsamic vinegar. Set it aside. Lay a slice of prosciutto on top of each chicken breast. Evenly distribute the spinach on top of the prosciutto. Lastly, evenly distribute the mozzarella on top of the spinach. Roll each chicken cutlet up tightly, beginning with the tail end and secure them all with toothpicks.

Heat a little olive oil in a large skillet with deep sides over medium high heat. Brown the chicken for about 2 minutes on each side. Then pour in the chicken stock, lemon zest and lemon juice. Let the liquid come to a gentle boil, then reduce it to a simmer. Cover the skillet and let the chicken cook in the liquid for 15 minutes. When it is done, remove the chicken and take out the toothpicks. Let the liquid reduce down for another 5 minutes. Plate the chicken with cooked rice and generously spoon the sauce on top. Serve immediately and enjoy!