• Preheat oven to 350*.   In a large skillet, drizzle olive oil and bring to medium temperature. Saute garlic for 1 minute, then add spinach. Saute until spinach starts to wilt. Remove from heat. 
  
• While spinach is cooking, lay chicken breasts out on a cutting board. Using a sharp knife, slice in half horizontally, creating 2 flat pieces from each breast. You should have 6 pieces when finished. Flatten each piece with a meat mallet to approximately ¼-1/8” thick. To do this, place one piece into a plastic bag, lay flat on cutting board and pound with mallet. Repeat with remaining pieces.
  
• Set up your dredging station. Using two shallow dishes, place breadcrumbs and dried herbs in one, and beaten egg in the other. If using Italian seasoned bread crumbs, omit dried basil, dried oregano, and dried parsley.
• To make filling: once spinach has cooled slightly, chop into small pieces. In a small bowl, combine spinach, ricotta, grated parmesan cheese, salt and pepper. 

Dredging & Rolling

• Spray bottom of a 9”x9” or larger baking dish. (The size of your dish will depend on how large your breast pieces are. It should be a size to allow space between each piece) Add a thin layer (1/2 C) of marinara to the bottom of dish
• Lay out 1 piece of chicken. Spread a thin layer of filling across entire breast piece. Carefully roll the breast up from the short edge. Be careful to not roll so tight the filling squeezes out! Carefully roll in egg wash. Then roll in breadcrumbs, coating all sides. 
  
• Place seam side down in baking dish. Repeat with remaining pieces. Leave space between each piece so that there’s room for heat to circulate. This will ensure coating becomes crusty. Top each piece with ½ C of marinara, then a generous sprinkle of mozzarella cheese. Bake 30 minutes; serve immediately.