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Ingredients
US|METRIC
6 SERVINGS
- 10 pkg. frozen chopped spinach, thawed and squeezed dry ( frozen chopped)
- 1/2 cup ricotta cheese
- 3 Tbsp. sun-dried tomatoes in oil (chopped, drained)
- 6 boneless skinless chicken breast halves (about 1-3/4 lbs.)
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 jar bertolli five chees with asiago & fontina chees sauc
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Directions
- Combine spinach, ricotta and sun-dried tomatoes in medium bowl. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with spinach mixture; roll up and secure with wooden toothpicks. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta or rice.
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