Put a skillet on at medium high with about a tablespoon of olive oil. Set the oven at 350°F/175°C. First you're gonna trim the fat off the chicken breasts and split them with a sharp chef's knife. That red in the background is a plastic, dishwasher safe, cutting board that I use when working with raw chicken.

Lightly salt, black pepper and garlic powder one side of the chicken. If your feeling a little spicy some red pepper flakes also, but, that's up to you. Put the chicken in the skillet spicy side down.Then go ahead and spice up the other side. Give them about five or six minutes a side depending on the thickness. They will be ok when they are firm to a poke and/or the juices are running clear. Put the filets into the casserole dishes.

Turn the burner down to medium low and add a tablespoon of butter. As the butter melts use a wooden spoon to scrape the bits off the bottom of the pan. Don't remove the bits they are going to add to the flavor of the spinach. Speaking of which put the spinach into the skillet and turn it over a few times as it wilts a little.

It's time to put it together. Here's where you can do it your own way. You could put a slice of ham, some avocado slices, some roasted red peppers or just about anything that will fit between the chicken and the cheese. Anything edible that is. We like slices of fresh tomatoes. Then the spinach. Then the ricotta cheese. Drizzle it with olive oil. Lightly sprinkle some dried basil and some grated parmesan cheese.

In the oven they go, until the juices in the bottom of the casserole dishes are bubbling. Then serve up your Ricotta Spinach Chicken. Some Spaghetti aglio e olio and some Chianti go real good with this.