Wash and dry chicken cutlets, then season with salt and pepper.

Preheat oven to 450°F and lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tablespoons of grated parmesan cheese in one bowl and 6 tablespoons of egg whites in another.

Shred or finely chop 4.5 ounces of mozzarella and combine with remaining grated cheese, spinach, remaining egg whites, and ricotta cheese.

Lay chicken cutlets flat and spread 2 tablespoons of spinach-cheese mixture over each. Roll each and keep seam side down.

Dip each rolled chicken in egg mixture, then in breadcrumbs, and place seam side down in prepared baking dish.

Repeat with remaining chicken. Lightly spray with olive oil and bake for 25 minutes.

Remove from oven, top with marinara sauce and mozzarella cheese.

Bake until cheese melts and bubbles, about 3 more minutes.

Serve hot with extra sauce on the side.