Pine Nut-Crusted Chicken Parmesan - Bertolli

Ingredients

• 1/4 cup Bertolli® Olive Oil Light Taste (, divided)
• 1 jar (24 ounces) Bertolli® Parmesan & Romano with Cracked Black Pepper
• 3/4 cup pine nuts, (toasted)
• 1 cup panko bread crumbs, (roughly chopped)
• 2 tablespoons fresh rosemary leaves, (chopped)
• 1 tablespoon red pepper flakes (crushed)
• 2 large eggs (lightly beaten)
• 1/2 cup dry white wine [or chicken broth]
• 1 1/4 cups all-purpose flour
• 2 tablespoons ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 5 small boneless, skinless chicken breast halves (about 1-1/2 pound)
• 10 ounces fresh spinach leaves (about 3 cups)
• 1 cup (about 2 oz.) shredded Fontina cheese
• 1 cup (about 2 oz.) shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 12 ounces fettuccine, (cooked and drained)