Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2 inch thickness using a meat mallet or rolling pin.

In a mixing bowl, combine ricotta, Parmesan, fresh spinach, basil, parsley, garlic powder, salt, and pepper. Stir until fully blended into a smooth filling.

Lay each pounded chicken breast flat on a clean surface. Spoon the ricotta filling evenly down the center. Do not overfill to prevent bursting during cooking.

Roll each breast tightly around the filling, tucking in the sides as you go. Secure firmly with toothpicks or kitchen twine.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place rolls seam-side down and sear for 3 to 4 minutes per side until golden brown all over.

Transfer rolls to a baking dish if skillet is not oven-safe. Pour marinara sauce evenly over the rolls.

Bake uncovered for 20 to 25 minutes until internal temperature reaches 165 degrees F (75 degrees C).

Remove from oven and let rest for 5 minutes. Remove all toothpicks or twine carefully. Slice into pinwheels and garnish with fresh herbs before serving.