Method
1. Heat 1 tablespoon of the oil in a medium pan. Add onion and prosciutto, cook, stirring, until onion is soft. Add spinach and breadcrumbs, stir until spinach is wilted. Remove from heat, stir in fetta until combined.
2. Place chicken tenderloins onto a chopping board, cover with cling wrap. Using a meat mallet, gently pound chicken as thin as possible (or ask your butcher to do this for you). Remove and discard cling wrap.
3. Place 1 heaped tablespoon of spinach mixture at one end of each tenderloin. Roll-up to enclose filling. Thread 1 chicken roll, 1 lemon wedge and another chicken roll onto 2 large bamboo skewers. Repeat process with remaining chicken tenderloins, spinach mixture and lemon slices.
4. Divide skewers among two baking paper-lined oven trays. Sprinkle with sweet paprika then pour remaining oil over top.
5. Cook, uncovered, in a hot oven (200C) for 20 minutes or until chicken is cooked through.
6. Before serving, brush pan juices over chicken. Serve with mixed lettuce leaves, halved cherry tomatoes, sliced red onion and lemon wedges.