Place chips on a lined oven tray; season. Cook in oven according to packet directions until golden and crisp.
3
Meanwhile, divide 40g (1½oz) spinach and the ricotta evenly among chicken, leaving a 1cm (½in) border around edges. Roll up to enclose filling; secure with toothpicks.
4
Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Remove with a slotted spoon; drain on paper towel.
5
Place chicken in an oiled shallow large baking dish; top with passata and mozzarella. Bake for 10 minutes or until cheese melts and chicken has cooked through.
6
Combine remaining spinach with dressing in a large bowl.
7
Serve chicken with sweet potato chips and spinach salad.