1. Preheat oven to 400°F and soak the toothpicks in water.
2. In a small pan, sauté the garlic in olive oil over medium heat until fragrant (~1 min); add the frozen chopped spinach (sprinkle with a little salt and pepper) and sauté until warmed through.
3. Transfer into a bowl and mix in the ricotta, mozzarella, parmesan, salt, and pepper.
4. Slice a slit in the chicken to create a pocket; season both sides with salt and pepper then stuff half of the filling in each breast; secure each chicken breast shut in two places with toothpicks (it’s okay if some of the filling is still exposed).
5. Empty the flour in one bowl, beat an egg in a second bowl, and combine the parmesan and Italian breadcrumbs in a third bowl; dredge each chicken breast in flour, then egg, then the breadcrumb and parmesan mixture; place on a baking sheet lined with parchment paper and spray with oil (or you can drizzle).
6. Bake 20-25 mins or until internal temp reaches 165°F, remove toothpicks and enjoy! Option to broil the top for a minute or two to get it golden brown.
