Preheat the oven to 450°F (230°C) and lightly oil a large baking dish.

Cut the chicken breasts into 8 pieces and pound each piece until thin and even.

Combine the breadcrumbs with 2 tablespoons Parmesan in a shallow bowl.

Heat a small drizzle of olive oil in a skillet over medium heat.

Add the garlic and spinach and sauté for 2–3 minutes, until the spinach is just wilted.

Combine the spinach and garlic with the ricotta, remaining 4 tablespoons Parmesan, and 2–3 tablespoons beaten egg whites.

Pour the remaining beaten egg whites into a separate shallow bowl.

Lay one chicken piece flat and place a spoonful of spinach-ricotta filling in the center.

Roll the chicken around the filling to form a tight roll.

Dip the chicken roll into the egg whites.

Coat completely in the breadcrumb-Parmesan mixture.

Place seam-side down in the prepared baking dish.

Repeat with the remaining chicken, leaving a little space between each roll.

Bake for approximately 25 minutes.

Remove from the oven and spoon marinara sauce over the chicken rolls.

Add thin slices of fresh mozzarella.

Return to the oven for another 3–5 minutes, until the mozzarella is melted and the chicken has reached 165°F (74°C) internally.

Garnish with fresh basil and serve warm.