Preheat oven to 350℉. Spray a 9×13 baking dish with non-stick cooking spray and set aside.

In a shallow dish, combine the crushed Panko breadcrumbs, parmesan cheese and 1 teaspoon of All Purpose Seasoning blend.

Pound chicken breasts to about 1/2 inch thickness. Season both sides with 1 teaspoon of All Purpose Seasoning Blend.

Spread a thin layer of the garlic cheese spread on top of each chicken cutlet, leaving about 1/4 inch border around. Top with spinach leaves.

Roll each cutlet up, jelly roll style, and secure with toothpicks. Dip chicken rolls in melted butter, ensuring the entire roll is coated. Then, dip chicken rolls into the bread crumb mixture and roll around to fully coat the entire roll up. You may need to press the bread crumbs into the chicken.

Place, seam side down, in the prepared baking dish. Drizzle remaining butter evenly over top.

Bake in the preheated oven for 35 to 40 minutes, until the internal temperature of the chicken reaches 165℉.