Using a sharp knife, slice each chicken breast horizontally to create pockets without cutting all the way through, then pound gently to ensure even thickness.

In a mixing bowl, combine ricotta cheese, spinach, Parmesan, basil, parsley, garlic powder, salt, and pepper, stirring until smooth and well blended.

Spoon the ricotta filling into each chicken pocket, then secure openings with toothpicks or kitchen twine.

In a skillet, heat olive oil over medium heat. Sear the stuffed chicken rolls for 3-4 minutes on each side until golden brown.

Preheat oven to 375°F (190°C). Transfer rolls to a baking dish, pour marinara sauce over, and bake for 20-25 minutes until the internal temperature reaches 165°F (75°C).

Allow the rolls to cool briefly before removing toothpicks. Plate and garnish with fresh herbs, serving warm.