Place each chicken breast between 2 sheets of greaseproof paper and flatten to about 2½ times its original size by pounding with a rolling pin.
Season the chicken with salt and pepper, place a slice of Parma ham, a slice of mozzarella and an asparagus tip on top and tightly roll up the chicken breasts. Tie with a piece of strong thread or spear with wooden cocktail sticks.
Season the flour with salt and pepper. Dip the prepared chicken rolls into the flour to coat evenly.
Heat the oil and half of the butter in a frying pan, add the chicken rolls and sauté over a low heat for 15 minutes or until golden all over and cooked through, turning frequently to brown the chicken evenly.
Remove the chicken, place in a warmed serving dish and keep warm. Pour the wine and stock into the pan, bring to the boil and simmer for 3 minutes.
Remove the thread or cocktail sticks just before serving the chicken. Add the remaining butter to the pan, mix quickly with a small whisk to emulsify the sauce, add the spinach and tomatoes and cook for 2 minutes until the spinach has just wilted. Spoon on to plates, slice the chicken and arrange in a line down the centre.