NOTE: I like to prepare this in the morning to allow the flavors to blend and bread coating to form a good seal.
To Prepare The Chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (1/4 Inch). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside. In a second shallow bowl, add the beaten egg whites and set aside.
To Prepare The Filling: Chop the spinach and sauté it with the garlic and olive oil for 2-3 minutes or until just barely wilted. Cool to room temperature. Combine the sautéed spinach with the ricotta, Parmesan cheese, 1/4 cup mozzarella cheese and 3 tablespoons of the egg whites.
To Assemble Chicken: Spray a large baking dish with non-stick cooking spray and preheat the oven to 450°F.
Take one piece of chicken and dip one side only in egg white. Next, lay egg covered side, flat in bread crumb mixture and press gently. Place breadcrumb side down on a flat working surface covered with a piece of wax paper. Repeat for remaining chicken.
Place a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in bread crumbs, seam side down. Sprinkle a bit more breadcrumb over roll. Place in baking dish, seam side down; leaving space around each roll to insure even, crispy browning. Repeat for the remaining 7 pieces of chicken.
Lightly spritz each roll with olive oil based non-stick cooking spray. Bake for 25 minutes.
Finishing Touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and 1/2 cup of shredded mozzarella; garnish with basil. Bake for another 5 minutes or until cheese is melted.
Tip: You can find garlic herb marinated chicken breasts at local grocery or you can make your own by using a favorite garlic marinade. If you use fresh egg white, you will need approximately 2 large eggs separated. You can use store bought marinara sauce or you can make your own homemade recipe. I attached a copy of my go to marinara for your ease. This would be great with pork and/or veal.