Heat a medium skillet over medium-high heat. Add the olive oil along with the shallot and garlic. Cook for two minutes then add in the red pepper and spinach. Season with salt and pepper and cook just until the spinach is wilted. Let the filling cool to room temperature then mix with the goat cheese.
Prepping The Chicken
Cut the little flap of meat (the tender) off the bottom of the chicken breast. Lay the chicken breast flat on your cutting board. Make an incision in the chicken and cut 2/3 of the way through the breast, making a pocket for the stuffing. Repeat with the second breast
Stuffing and Wrapping The Chicken
Using a spoon push the stuffing into the chicken breasts but don't force so much filling into the breasts that they explode.
Lay a 12-inch length of plastic wrap flat on your cutting board and place two prosciutto slices on it overlapping each other. Put the chicken breast, open side down on the prosciutto and use the plastic to pull the proscuitto up and over the chicken. Roll until the breast is fully wrapped. Repeat with the other breast.
Cooking The Prosciutto Wrapped Chicken
Heat a medium frying pan over medium-high heat. Add the canola oil into the pan. Put the chicken in the pan with the seam of the prosciutto down. Cook the chicken for 3 to 4 minutes, flip, cook for another 2 minutes, drain off any excess oil and put in the oven on 375°f for 30 to 35 minutes or until a thermometer inserted into the thickest part of the breast reaches 165°f.