Prep the Chicken:
Slice each chicken breast horizontally to create a pocket, or pound flat between plastic wrap until ½ inch thick.

Make the Filling:
In a bowl, combine ricotta, Parmesan, spinach, basil, parsley, garlic powder, salt, and pepper. Mix until fully blended.

Stuff the Chicken:
Spoon the ricotta mixture into each chicken breast. Secure with toothpicks or twine.

Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear each roll 3–4 minutes per side until golden brown.

Bake:
Preheat oven to 375°F (190°C). Pour marinara over chicken, sprinkle with red pepper flakes if using. Bake for 20–25 minutes, or until chicken reaches 165°F internal temp.

Serve:
Let rest for 5 minutes, then remove toothpicks or twine. Serve with sauce and garnish with fresh herbs if desired.