Rolled Chicken Breasts With Pecorino Romano - cooking recipe

Ingredients

1/2 c. tomato sauce
1/4 c. white wine
1/4 c. chicken broth
1 (10 oz.) pkg. frozen spinach, thawed to room temperature and all the excess moisture squeezed out
1/2 c. grated Pecorino Romano cheese

Preparation

In a saucepan, over medium-high heat, bring all of the ingredients to the boil.
Turn down the heat and simmer for 10 minutes.