Prosciutto Chicken Rolls

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Oxmoor House


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6 (4-ounce) skinless, boneless chicken breast halves

2/3 cup fat-free ricotta cheese

1/3 cup frozen chopped spinach, thawed, drained, and squeezed dry

2 tablespoons grated Parmesan cheese

2 tablespoons chopped drained oilpacked sun-dried tomato halves

6 very thin slices prosciutto

Cooking spray

1 3/4 cup bottled marinara sauce, divided

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