Slice each chicken breast horizontally almost all the way through and open like a book. Place between plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.

Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add baby spinach and cook for 1-2 minutes until wilted. Squeeze thoroughly in paper towels to remove all excess liquid.

Sprinkle inside of chicken with salt, pepper, and garlic powder. Layer wilted spinach, chopped sun-dried tomatoes, mozzarella, and Parmesan cheese evenly over each breast, leaving a 1/2-inch border.

Roll chicken tightly starting from the small end. Fasten seams firmly with 3 to 4 wooden toothpicks. Rub outside with 1 tbsp extra virgin olive oil, Italian seasoning, and smoked paprika.

Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Sear roll-ups seam-side down for 2 to 3 minutes per side until golden brown.

Place seared roll-ups in a baking dish. Whisk melted butter, 2 tbsp olive oil, minced garlic, chicken broth, parsley, and red pepper flakes together. Pour over chicken. Bake at 375°F (190°C) for 15-20 minutes until internal temperature reaches 165°F (74°C).

Rest chicken for 5 minutes, remove toothpicks, slice into pinwheels, and spoon garlic-herb pan sauce over top before serving.