Pine Nut-Crusted Chicken Parmesan

Ingredients

• 1/4 cup Bertolli^® Cooking Olive Oil , divided
• 1 jar (24 ounces) Bertolli^® Parmesan & Romano with Cracked Black Pepper Sauce
• 3/4 cup pine nuts, toasted
• 1 cup panko bread crumbs, roughly chopped
• 2 tablespoons fresh rosemary leaves, chopped
• 1 tablespoon red pepper flakes crushed
• 2 large eggs lightly beaten
• 1/2 cup dry white wine [or chicken broth]
• 1 1/4 cups all-purpose flour
• 2 tablespoons ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 5 small boneless, skinless chicken breast halves (about 1-1/2 pound)
• 10 ounces fresh spinach leaves (about 3 cups)
• 1 cup (about 2 oz.) shredded Fontina cheese
• 1 cup (about 2 oz.) shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 12 ounces fettuccine, cooked and drained