I made a good one the other night, using boneless skinless breasts. Cut them in half horizontally if they are thick and beat out into thin cutlets. Mix 15 oz ricotta, 1o oz. pkg. drained frozen spinach, a beaten egg, 1 1/2 cups grated mozzerella, about half a cup grated Parmesan, same amount of diced onion and season with salt, pepper, garlic and Italian herbs. Put a glob on each breast, roll and place seam-side down in sprayed baking dish. Pour a jar of spaghetti sauce over the top, cover, and bake at 350 about 45 minute, or until inner temp is 160. To plate, spoon some sauce over the rolled breast and grate some fresh Parmesan over the top.
You could have pasta with that, but we just had toasted sliced Italian bread to mop up the good sauce.
Do use a good brand ( like Prego or Bertoli), but don't feel like you're compromising the quality of the dish by using jarred sauce, as the juices from the chicken and some of the stuffing combine with the sauce as it cooks, and the taste is quite authentic.
We get by with a little help from our friends