Cut the chicken breasts into 8 pieces and pound each piece thin to increase the surface area for filling. Combine the breadcrumbs with 2 tablespoons of Parmesan cheese in a shallow bowl and set aside.

Chop the spinach and saute it with the garlic and a drizzle of olive oil for 2-3 minutes, just until the spinach begins to wilt. Mix the cooked spinach with the ricotta, remaining Parmesan cheese, and 2-3 tablespoons of egg whites. Transfer the remaining egg whites to a separate shallow bowl.

Oil the bottom of a large baking dish and preheat the oven to 450°F (232°C). Place one chicken piece on a flat surface, add a spoonful of spinach ricotta filling in the center, and roll the chicken so the edges meet with a seam.

Dip each chicken roll into the egg whites, coat it with the breadcrumb mixture, and place it seam side down in the baking dish. Repeat with the remaining chicken pieces, leaving space between each roll. Bake for 25 minutes.

After 25 minutes, check that the chicken is cooked through and browned on top. Add the marinara sauce and sliced fresh mozzarella over the rolls, then bake for another 3-5 minutes until the cheese is melted. Finish with fresh basil.