In a bowl, combine spinach, cheese, roasted peppers, and scallions. Season with a little black pepper, mix together and set aside.
If your chicken breasts are large and thick, slice them almost in half without cutting them all the way through (think of an open book…you can open and close it) to make one large thinner breast. Gently pound out your chicken breasts, making them thin and even in thickness (if necessary).
Next, season the chicken on both sides with salt and pepper. Then, top the rough-looking side of the breasts (not smooth side) with your mixture—smoothing it out evenly.
Cut 2-3 pieces of kitchen twine or cotton string, each about 4-5 inches long, and tie up the chicken to keep it in roll form, one in the middle and one about 3/4 inch from either end.
Preheat oven to 400 degrees.
In a baking dish, pour in 1 cup of College Inn Simple Starter Savory Chicken Sauce.
Heat a nonstick sauté pan or skillet over med-high and add in 1-2 TBS olive or grapeseed oil.
Add chicken rolls and pan sear a few minutes until browned on all sides, adding in additional oil if necessary.
Place chicken rolls into your prepared baking dish, nestling them into the sauce. Cover with foil and bake for 25-30 minutes or until cooked through.
Halfway through cooking, quickly spoon some of the sauce over the chicken to help keep it moist.
Pro Tip: if you have food grade plastic wrap, first cover with that and then aluminum foil. This is what many chefs do when roasting meats to keep the heat and moisture in.
When chicken is cooked through, allow it to sit for a few minutes. Then, slice into rounds and serve—spooning additional sauce over top if you like.