12 ounces boneless skinless chicken breast halves (4 small or 2 large breasts halved horizontally)
3 tablespoons olive oil, divided
2 cloves garlic, chopped
8 cups baby spinach leaves
1 jar (24 ounces) farm to fork® tomato basil sauce with fresh basil
Cook pancetta in large nonstick skillet on medium heat 5 min. or until crisp, stirring occasionally. Drain on paper towels set aside.
Combine bread crumbs and cheese on plate. Beat egg in shallow bowl. Dip chicken in egg, then coat in bread crumb mixture.
Heat 2 tablespoons oil in same skillet on medium heat. Cook chicken 4 min. on each side or until done (165°F). Remove from skillet. Cover to keep warm.
Heat remaining oil in same skillet on medium heat; add garlic. Cook 30 seconds or until fragrant. Add spinach; toss until wilted. If desired, season with salt and ground black pepper. Remove from skillet. Cover to keep warm.
Add sauce and half the pancetta to same skillet. Bring to simmer on medium heat. Meanwhile, slice chicken.
Spoon ½ cup sauce mixture onto each of 4 serving plates. Top with sliced chicken and spinach, then drizzle with remaining sauce. Garnish with remaining pancetta.