While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream.
2 lbs. boneless skinless chicken breasts (8 4-ounce pieces) 1 cup whole wheat Italian style bread crumbs 6 tablespoons grated Parmesan cheese, divided 5 ounces fresh baby spinach 1 clove minced garlic and olive oil for sauteeing ½ cup part-skim ricotta cheese ⅓ cup beaten egg whites (I used something similar to Egg Beaters) 3 ounces fresh mozzarella cheese, thinly sliced 1 cup marinara sauce fresh basil for topping