Chicken Roulade With Herbed Cheese And Prosciutto

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4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons light garlic and herb spreadable cheese (such as Alouette Light)

2 ounces prosciutto, chopped

16 large spinach leaves, stemmed

8 ounces uncooked fettuccine

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon salt

4 teaspoons extravirgin olive oil, divided

2 tablespoons white wine

2 tablespoons water

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