Wash the chicken breasts in the sink with cool water and remove any fatty tissues. Set Aside.
In a bowl, whisk together the 2 eggs. In another bowl, add breadcrumbs, 1 tbsp of salt, and 1 tbsp of pepper. Stir together with a spoon.
Coat the chicken first in the eggs, then in the breadcrumbs making sure to cover the whole piece. Repeat for the next 5 chicken breasts. Place in a large baking dish.
Drizzle olive oil on top of the chicken (Less is more).
Spoon on the ricotta cheese to the centre of the chicken and spread out evenly with (Optional: salt & pepper to taste).
Next, finely chop the baby spinach and sprinkle on top of the chicken.
Bake for 30 - 45 minutes depending on thickness of chicken.