Filling:
3/4 cup (6 oz.) part-skim ricotta 
1/2 cup thawed and drained frozen chopped spinach 
1 oz. (1/2 cup) grated Parmesan cheese
1 egg yolk
2 cloves garlic, minced
1/2 tsp. Italian seasoning
1/8 tsp. each salt and pepper

Chicken:
4 boneless, skinless chicken breast halves (6 oz. each), butterflied and pounded thinly
6 slices prosciutto (about 3 oz.)
1/8 tsp. each salt and pepper
1 Tbsp. olive oil   
5 oz. fresh mozzarella, cut into 6 slices

Sauce:
2 Tbsp. olive oil
1 small yellow onion, minced (1 cup) 
2 cloves garlic, minced
1 (28 oz.) can Contadina® Crushed Tomatoes with Basil 
1 Tbsp. fresh oregano
A couple of leaves fresh basil
1/8 tsp. salt

1. In a small bowl, make the filling. Stir together the ricotta, spinach, Parmesan, garlic, Italian seasoning, egg yolk, salt and pepper; set aside.

2. On a cutting board, fill and roll the chicken.  Lay flat each pounded chicken breast, top with a slice of prosciutto, folding to fit over the chicken and about ¼ of the ricotta filling; roll starting from the thicker end of the breast.  Secure in the center with a toothpick or two, season the outside with salt and pepper. In a large deep skillet or Dutch oven preheat oil over medium-high heat.  Add the rollatini and sear on all four sides, 1 to 2 minutes per side; remove to a plate and set aside.

3. In the same pan with any drippings, make the sauce.  Add oil and onion; cook about 3 minutes over medium heat, until soft and translucent.  Add the garlic and cook a few more seconds.  Add the tomatoes, fresh herbs and salt; bring to a boil then gently place the seared rollatini in the sauce, cover and simmer about 20 minutes (chicken should reach 165°F internal temperature). Top each with a slice of mozzarella and partially cover the pan with a lid; cook 1 to 2 minutes to melt the cheese.

4. Remove the rollatini from the sauce, allow to rest 5 minutes before removing toothpicks.  Slice into about ¾-inch thick slices. Serve with sauce and crusty bread.