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Stuffed Chicken Florentine in Marinara Sauce

Name: Chicken Florentine in Marinara Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: X
Ingredients: 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1/2 cup Ricotta cheese; 3 Tbsp. drained sun-dried tomatoes packed in oil chopped; 6 (about 1-3/4 lbs.) boneless, skinless chicken breast halves pounded thin; 1 Tbsp. Bertolli® Olive Oil Light Taste; 1 jar Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses

Yield
Serves 6

Prep Time
15 minutes

Cook Time
15 minutes

Kick up your Chicken Florentine a notch with this rich, mouth-watering meal. Made with creamy Ricotta, chopped spinach and five-cheese sauce, this entree is warm and creamy in every bite.

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Ingredients

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

1/2 cup Ricotta cheese

3 Tbsp. drained sun-dried tomatoes packed in oil chopped

6 (about 1-3/4 lbs.) boneless, skinless chicken breast halves pounded thin

1 Tbsp. Bertolli^® Olive Oil Light Taste

1 jar Bertolli^® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses

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.
Heat olive oil In large nonstick skillet 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.