Mix the breadcrumbs together with half of the Parmesan cheese, set aside.

In a bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.

Lay the chicken cutlets out on a cutting board and spread about 2 tablespoons of the cheese and spinach mixture on top of each cutlet.

Roll each chicken breast up and secure with toothpicks.

Beat the egg and place in a flat dish.

Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

Place seam side down in a baking dish that has been sprayed and bake in a 425 degree oven for about 25 minutes.

Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese

Return to the oven and bake for another 5 minutes or until the cheese is bubbly and the Internal temperature of the chicken reaches 165 degrees.