1.Preheat oven to 220°C. Oil a large baking dish.
2.Halve unpeeled potatoes lengthways. Place potato, in a dish in a single layer and spray lightly with oil. Roast for about 45 minutes or until browned lightly and tender.
3.Meanwhile, combine finely chopped basil, oregano, thyme, garlic and rind in a small bowl. Halve chicken breasts horizontally, without cutting all the way through, then open breasts out flat. Divide herb mixture among chicken pieces and fold to enclose filling, wrapping each with a prosciutto slice to secure.
4.Cook chicken in a heated oiled large frying pan until browned all over. Place chicken on an oven tray. Roast in oven during the last 15 minutes of the potato cooking time, or until chicken is cooked through.
5.Meanwhile, to make tomato salad, cook tomatoes in a heated oiled large frying pan, stirring, over high heat, for 3 minutes.
6.Combine tomatoes, spinach and basil in a large bowl with the combined vinegar and oil. Serve salad with chicken and potatoes and sprinkle over extra lemon thyme leaves, if desired.