Preheat your oven to 375°F (190°C). Take the boneless chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch.

Make Filling

In a mixing bowl, combine the cream cheese, chopped spinach, shredded mozzarella, garlic powder, salt, and black pepper. Mix until well combined and creamy.

Assemble Rolls

Take each pounded chicken breast and spread a generous amount of the cream cheese filling over the surface. Roll the chicken tightly from one end to the other, securing the filling inside. Use toothpicks if necessary to hold the rolls together.

Coat Chicken Rolls

In a shallow dish, combine the panko breadcrumbs and grated Parmesan cheese. Dip each chicken roll into the beaten egg, allowing excess to drip off, then roll in the breadcrumb mixture until fully coated.

Bake

Place the coated chicken rolls on a baking sheet lined with parchment paper. Drizzle with olive oil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.

Serve

Remove from the oven and let the rolls rest for a few minutes. Slice into pinwheels if desired, serve warm and enjoy your delicious chicken rolls!