1 jar COSTANTINO'S KITCHEN TOMATO BASIL PASTA SAUCE
1½ cup whole milk ricotta
1½ cup mozzarella, shredded (reserving 6 tablespoons)
1 carton frozen chopped spinach (thawed and squeezed dry of any liquid)
1 cup breadcrumbs
½ cup Parmesan cheese, grated
6 boneless skinless chicken breasts
6 slices prosciutto
1 tablespoon extra-virgin olive oil
Preheat oven to 450° F. Spray a 9" x 13" baking dish with non-stick spray. Spread pasta sauce over bottom of the dish and set aside. In a bowl, combine ricotta, shredded mozzarella and chopped spinach. In another shallow bowl, combine breadcrumbs and parmesan cheese. In another bowl, beat eggs.
Place chicken on working surface. Sprinkle lightly with salt and pepper. On each chicken breast, add one slice of proscuitto. Spoon 1/6 of the cheese mixture over each slice. Carefully roll up each chicken breast, tucking in sides. Dip chicken in beaten eggs, then roll in breadcrumb and cheese mixture to coat. Place chicken seam side down on sauce in baking dish.
Bake for 15 minutes. Gently brush tops with 1 tablespoon of olive oil and bake for another 10 minutes. Sprinkle the reserved 6 tablespoons of mozzarella over top of each and bake for 2 minutes until cheese melts.