Preparation Steps

• Preheat oven to 450°F. Lightly spray a baking dish with non-stick spray.
• Combine breadcrumbs and 2 tablespoons of grated parmesan cheese in one bowl and egg whites in another.
• Shred or finely chop 1.5 oz of mozzarella cheese. Combine with the remaining grated parmesan cheese, squeezed dry spinach, ricotta cheese, and 2 tablespoons of egg whites.
• Lay chicken cutlets flat on a work surface. Season with salt and pepper. Spread about 2 tablespoons of the spinach-cheese mixture onto each cutlet. Loosely roll each cutlet and place seam-side down in the prepared baking dish.
• Dip each rolled chicken cutlet in the egg white mixture, then coat evenly with the breadcrumb mixture. Place seam-side down in the baking dish.
• Lightly spray the chicken with olive oil. Bake for 25 minutes.
• Remove from the oven and top evenly with the pomodoro sauce, followed by the remaining mozzarella cheese.
• Bake for an additional 3 minutes, or until the cheese is melted and bubbling.
• Serve hot, with additional sauce on the side and extra grated parmesan cheese, if desired.