Place breadcrumbs in a medium bowl and add the 1 tbsp. basil, 1 tbsp. oregano, 3 tbsp Parmesan and the garlic powder. Mix well and set aside.
Heat olive oil in a small skillet and saute the garlic for one minute. Add the spinach and cook another minute or two, or until wilted. Remove from heat and let cool.
In a medium bowl combine the ricotta, 1 egg, spinach, shredded mozzarella, 2 tbsp. Parmesan, red pepper flakes, 2 tsp. dried basil, and 2 tsp. dried oregano. Set aside.
Preheat the oven to 350 and spray the bottom of a large baking dish with oil. Place remaining beaten eggs in a shallow bowl.
Place chicken breasts on a flat work surface. Put a spoonful of the ricotta-spinach mixture in the middle of each chicken breast, and roll up tightly.
Dip each chicken roll into the egg and then roll in the breadcrumbs. Place seam side down in the baking dish. Pour marinara sauce down center of the chicken and top with a mozzarella slice.
Bake for approximately 25 minutes. Remove from oven and sprinkle with remaining 2 tbsp. of Parmesan cheese while still hot.