Preheat oven to 450 degrees.

Spray 9 x 13-inch dish with nonstick spray.

With a mallet, pound your chicken breasts until they are 1/2-1/4 inch

thin.

Cut the chicken breasts in half to make cutlets.

Mix the bread crumbs and Parmesan in a bowl together, set aside.

Add your eggs to a bowl and set aside.

Mix 1 cup of the mozzarella cheese, oregano, salt & pepper to the ricotta cheese and set aside.

Lay out the cutlet, spread a small amount of cheese mixture onto cutlet. Add the spinach on top of the cheese mixture, sprinkle with mozzarella and roll the cutlet up.

Holding the chicken roll tight, dip the cutlet in the egg mixture and then roll in the bread crumb mixture until coated.

Place seam side down in the dish and repeat.

When all cutlets are in the dish, lightly spray each one with non-stick spray. Bake for 25 minutes.

Remove from oven and top with sauce and mozzarella.

Bake for 10 more minutes or until the chicken is 165 degrees.

Serve with remaining sauce over noodles. Enjoy!