Butterfly the chicken breasts by slicing them in half horizontally, but without cutting all the way through. Now each breast should be larger and thinner. Place chicken breasts between plastic wrap, and pound with a flat meat mallet or bottom of flat frying pan until about 1/2-inch thick or less.

Heat marinara in a small sauce pan, or microwave and keep warm until ready to use.

Lightly drizzle each side of the chicken breasts with olive oil. Season both sides of each chicken breast with salt, pepper, garlic powder, and Italian seasoning. Heat a large skillet over medium-high heat. Spray with non-stick cooking spray, or a light drizzle of olive oil. Once pan is hot, place seasoned chicken breasts in pan, reduce heat to medium. Cook on each side for about 3-5 minutes, or until cooked through. Remove from pan onto a baking sheet.

Spread 1 tablespoon of ricotta cheese onto each cooked chicken breast, followed by marinara, then shredded mozz and parm. Place in the oven under the broil setting until the cheese is melted. I like to serve with a balsamic arugula salad or over spaghetti squash.