1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
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.