Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil non-stick spray to prevent sticking.
In a mixing bowl, combine the squeezed dry spinach, part-skim ricotta cheese, 2 tablespoons of grated parmesan cheese, salt, and pepper. Mix until all ingredients are well incorporated.
Using a meat mallet or rolling pin, gently pound each chicken cutlet to an even thickness for easier rolling.
On each chicken cutlet, spread a generous spoonful of the spinach and ricotta mixture. Carefully roll the cutlet from one end to the other, securing the filling inside. Repeat with all cutlets.
In a separate bowl, combine the whole wheat breadcrumbs with the remaining 2 tablespoons of grated parmesan cheese. Dip each chicken rollatini into the egg whites or egg beaters, then coat them evenly with the breadcrumb mixture.
Arrange the coated rollatini in the prepared baking dish, seam side down. Pour the pomodoro sauce evenly over the top of the chicken.
Sprinkle the shredded part-skim mozzarella cheese over the sauce for a gooey finish.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
