1.Preheat oven to 180°C.
2.Combine finely chopped basil, oregano, thyme, garlic and rind in a small bowl. Using meat mallet, gently pound chicken, one at a time, between pieces of plastic wrap until about 5mm thick. Divide herb mixture among chicken pieces; roll to enclose filling, wrapping each roll with a prosciutto slice to secure.
3.Cook chicken in heated lightly oiled large frying pan, uncovered, about 10 minutes or until browned all over. Place chicken on oven tray. Bake uncovered for about 15 minutes or until cooked through.
4.Meanwhile, in the same pan, stir tomatoes over high heat for 3 minutes. Gently toss tomatoes, spinach and coarsely chopped basil in large bowl with combined vinegar and oil. Serve salad with chicken.